How do you like your meat cooked?

[Anonymous]

Steaks - medium. Beef roasts/hamburgers - medium to medium well.

Pork - medium well.

Chicken - well.

Fish/shellfish - medium leaning towards medium well. I do not like under cooked seafood.

[Anonymous]

Anonymous wrote:As rare as I can go without the meat actually being blue.

An acquaintance in Germany used to order Steak Tartare at the butcher's, raw freshly-ground beef, with tartare sauce.
One day I will try that, but having taught microbiology, I have visions of endless enteric bacteria being washed down my throat...

Fiola serves a nice version

[Anonymous]

Burn it.

[Anonymous]

Medium rare. Never understood the well done thing. Why even bother.

[Anonymous]

Red meat-- please bless it over the fire and hand it over

[Anonymous]

Medium rare except for the occasional medium burger (depends on where I'm ordering it from). Also love steak tartare and Lebanese Taverna's kibbeh nayeh (basically lamb tartare)

[Anonymous]

For those who like it well done, I assume this is usually a desire to avoid "blood" or something with the red color but I would urge you, at home, to cut a steak up and cook it to different temperatures, rare, med, well, so that you can taste the difference. It really does have a very different flavor, and I would say if you order steak well done, you can get away with lower quality, which might be a good thing as least as to cost.

[Anonymous]

At a good steakhouse I order medium rare. At other restaurants I ask for rare and they will actually cook it medium rare.

[Anonymous]

Barely dead.

[Anonymous]

Medium-well unfortunately. My dad was a butcher and I saw and smelled dead animal.Still love meat but can't handle to smell of blood.

[Anonymous]

Anonymous wrote:At a good steakhouse I order medium rare. At other restaurants I ask for rare and they will actually cook it medium rare.

This.

[Anonymous]

rare to medium rare. And I love steak tartare.

[Anonymous]

Any of you who like it well ever read Kitchen Confidential? It basically says that chefs have no respect for you and give you the crap meat on the verge of going bad because you won't know the difference anyway.

Just sayin'

[Anonymous]

Medium. I get freaked out about it not being cooked all the way and like it to be hot all the way through.

[Anonymous]

Anonymous wrote:At a good steakhouse I order medium rare. At other restaurants I ask for rare and they will actually cook it medium rare.

Yes. Rare at a lot of lower-echelon places would be medium to medium-well at, say, a Morton's.