#1 is actually a little more cooked than I prefer. Matter of fact, when I am tasked with cooking the steaks, I tell folks I only know rare, if they want it more cooked than that, it's up to them to finish cooking it. I actually wont waste money on good streaks for someone who wants it medium or more, seems like a waste, what with cooking all the flavor out of it.
Only on the outside. My 1600 degree F searing burner will do that. If there are "bugs" inside your steaks, you need to buy your steaks elsewhere. Hamburg? That's a different story. .
Went on first date with girlfriend (ex) and went to a high end steakhouse (Jordan's ....owned by Michael Jordan) and she orders her $55 prime filet well done. The chef ended up coming out and pleading with her to at least go medium. She insisted that she wanted it fully cooked (I should have run away right then)....almost with tears in his eyes he said he could "butterfly" it for her and if that wasn't to her liking he could cook it some more. I think she grew up thinking that "well done" sounded like a good thing and must be best.....
I would trust a rare steak before a salad in a lot of places. Kitchen insanitation will get you sicker more often and you never know where those hands/fingers have been.....
Steve--A little more reading is in order. It is associated directly or indirectly with many other types of meat, including beef: Causes People get trichinosis when they eat undercooked meat — such as pork, bear, walrus or horse — that is infected with the immature form (larvae) of the trichinella roundworm. In nature, animals are infected when they feed on other infected animals. Pigs and horses can become infected with trichinosis when they feed on garbage containing infected meat scraps. Cattle don't eat meat, but some cases have been linked to eating beef that was mixed with infected pork or ground in a grinder previously used for contaminated pork... Risk factors Risk factors for trichinosis include: Improper food preparation. Trichinosis infects humans when they eat undercooked infected meat, such as pork, bear or walrus, or other meat contaminated by grinders or other equipment. https://www.mayoclinic.org/diseases-conditions/trichinosis/symptoms-causes/syc-20378583
I don't think that there is any meat product that cannot be infected with bacteria that is harmful to us. In my case I have had food poisoning twice - both times because of undercooked Turkey. Salmonella is present in all poultry, but will be killed if the proper temperature is reached. For most poultry that temperature is 165 F. If you eat undercooked poultry you do so at your peril.
It amazes me when ordering a hamburger in almost any American restaurant, they ask how you want it done. I always respond " well done" with no red or pink inside. I've begun eating more chicken at home since finding a great recipe for tender, lip smacking, easy to shred boneless skinless breasts. I always ensure internal temperature reaches 170 before consuming it. I too had a bad case of food poisoning last year. It was from a frozen pizza that I failed to ensure was properly cooked before eating it. There won't be a sequel to that scenario. Still eat frozen pizzas, just make sure they're thoroughly cooked now. There's a great local store in my city where I obtain almost all my ground and stewing meats from, both beef and bison. They're 100% organic and grass fed. They used to carry elk meat a few years ago, which is very lean. I'm still looking for a new source for elk meat. As stated, moderation is key.
Trichinosis hasn’t been found in this country from commercial meat products in a very long time. In fact the recommended temperature for cooked pork has even been lowered because of it. Eat uncooked wild game and you are in your own. Two biggest issues from uncooked meat again are Hamburger and Chicken. Rare steak is ok as long as it’s seared. Again I am certified in food safety and this was drilled into our heads. Also be very careful now during summer. Don’t eat any food sitting at room temp or worse in the sun for over 4 hours. Even salads can be an issue. Proteins are the biggest culprits.
Brand New American Heart Association Study---Diets higher in plant foods and lower in animal foods were linked with lower risk of cardiovascular disease and death in a new study. https://www.sciencedaily.com/releases/2019/08/190807092326.htm People who ate the most plant-based foods overall had a: 16% lower risk of having a cardiovascular disease such as heart attacks, stroke, heart failure and other conditions; 32% lower risk of dying from a cardiovascular disease and 25% lower risk of dying from any cause compared to those who ate the least amount of plant-based foods.
