Halloween Discussion Forums, Costumes, Horror!

As far as steak goes, I think it's all in what you like, which is often influenced by how you were raised. I heard that as long as the two sides of the steak are cooked, it'll kill the bacteria since it tends to be on the top and bottom of the cuts, but not in the center. But if it's ground up, the bacteria gets mixed up. That's why a burger has to be thoroughly cooked, but not necessarily a steak. But I don't like to take any chances, and the idea of it being red in the middle churns my stomach. I can tolerate a teeny tiny bit of pink, but I absolutely prefer it cooked all the way through, brown from end to end. And served with Country Bob's of course. I used to be an A1 person, but my boyfriend introduced me to Country Bob's. Now there's no going back.

Pork and Chicken definitely need to be cooked thoroughly, especially since I think pork is prone to parasites, and chicken has the risk for salmonella poisoning.

One can buy irradiated ground beef which kills the bacteria I believe by subjecting it to "ionizing radiation" (I think ultra violet rays are an example of this) so that people can have their burgers medium rare using this technology. They say it's safe, but some people are skeptical of it of course.

Aside from how a steak is cooked, there's also a preference for what kind of steak people like. I like my New York strips, but most people seem to prefer Rib Eye. My complaint about Rib Eye is that it's just too fatty, and very very little actual meat. The New York strips on the other hand, you peel off the fatty part, and it's good to go!

Rib eyes are great on the grill, where you want the fat. If a person likes rib eye, chuck eye is quite similar and costs less.

I guess I'm not all that crazy about the fat. I prefer a nice lean steak, more meat, less fatty pieces.

MauEvig wrote:I guess I'm not all that crazy about the fat. I prefer a nice lean steak, more meat, less fatty pieces.

a nice marbling gives the steak flavor when cooked slowly