I want it to moo on my plate.

steak - medium rare
burger - medium

and then minimum recommended temps for poultry, etc. I always check temp to avoid overcooking.

Anonymous wrote:Rare. Grew up on a cattle farm. We don't eat chicken.

Why no chicken?

Medium for steaks. Medium well for burgers. Medium rare for lamb. Rare for tuna. Medium well for salmon.

Anonymous wrote:So if the red stuff isn't blood, what is it?

The red liquid that you actually see on the meat lifted from the superstore’s shelf has little or no amount of blood, instead a mixture of water and a protein that is scientifically known as Myoglobin.

Anonymous wrote: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'

This. Evidently there is a bin that's labeled "save for well done." The lower quality meat is placed in that bin. When the kitchen gets an order for well done meat, they take it out of that bin because the customer won't be able to tell the difference once the meat is cooked to well done.

rare.

So if the red stuff isn't blood, what is it?

Pre-pregnancy I always ordered steaks and burgers medium rare - and actually wanted them more to rare than medium. Post-pregnancy I always order them medium. Not sure what changed, but I definitely can't eat meat as rare as I once did.