Why do we eat beef much more raw than mutton?

[SuperT]

When we order steak, we order it medium with the inside still very pink. Some people even like it "blue" (that's the culinary term, as I understand it, for something very underdone).

But when we braai lamb chops we cook it to an even temperature through the whole piece.

Why?

I know why pork has to be cooked well - it's the parasites and other infections that are more prevalent in undercooked pork (even with stringent health and safety regulations), but mutton vs beef.? What's the difference?

 

[biometrics]

Well done for me.

 

[DJ...]

Who says we do?

I certainly don't. I prefer my lamb medium to medium-rare depending on the cut...

 

[Fulcrum29]

Who says we do?

I certainly don't. I prefer my lamb medium to medium-rare depending on the cut...

This.

 

[SuperT]

Who says we do?

I certainly don't. I prefer my lamb medium to medium-rare depending on the cut...

But my question is, is it exactly the same with mutton as it is with beef?

Because my impression is that with most people there is a big difference between the cooking times of beef and mutton.

 

[Diplos]

Medium rare on the lamb for me too. I also have lamb chops cut to 1 inch and greater thickness.
Why?
Because **** conventional wisdom - I prefer thicker.

 

[_Jakes_]

Mutton/lamb has a much higher fat content, so you can get more of that maillard effect and crispy fat going before drying out the meat.?

 

[DJ...]

But my question is, is it exactly the same with mutton as it is with beef?

The question is odd. Do you know why you cook certain meats to certain internal temperatures? Has to do with safety, taste, fat content, tenderness etc.

So it's up to individuals based on those criteria, based on the cut of meat. Lamb is perfectly safe to eat pink, and good quality is safe to eat raw as long as the surface has not been contaminated...

 

[HDS]

Beef should always be medium to well done. It should be the perfect balance between tender and firm ( paradox, yes ). Lamb on the other hand is not very nice if it's not extremely tender.

 

[Fulcrum29]

Beef should always be medium to well done. It should be the perfect balance between tender and firm ( paradox, yes ). Lamb on the other hand is not very nice if it's not extremely tender.

Your opinion.

 

[_Jakes_]

Beef should always be medium to well done. It should be the perfect balance between tender and firm ( paradox, yes ). Lamb on the other hand is not very nice if it's not extremely tender.

 

[DJ...]

Beef should always be medium to well done. It should be the perfect balance between tender and firm ( paradox, yes ).

So cooking a piece of chuck to medium or well done will result in it being tender and firm?

Lamb on the other hand is not very nice if it's not extremely tender.

So cooking the eye of lamb loin to well done will result in it being tender?

:erm:

 

[ScottulusMaximus]

I always cook my beef to completely gray all the way through, yes it is possible to have a tender steak like this if you do it right unfortunately not a single chef in this whole country can do it so I tend to order ''no blood'' which results in it still being slightly pink but that's ok.

Lamb I cook until fat goes nice and crispy.

 

[DJ...]

I always cook my beef to completely gray all the way through, yes it is possible to have a tender steak like this if you do it right unfortunately not a single chef in this whole country can do it.

Well, that's just not true. We have some incredibly talented chefs in this country and what you're referring to is one of the most incredibly basic culinary tasks in the kitchen, made even easier these days with sous vide equipment.

Why do you eat your beef this way, if I may ask?

 

[froot]

Who says we do?

I certainly don't. I prefer my lamb medium to medium-rare depending on the cut...

Likewise.
Lamb steaks done medium-rare and put in a salad

 

[HDS]

So cooking a piece of chuck to medium or well done will result in it being tender and firm?

When last were you at a respectable restaurant?

 

[DJ...]

When last were you at a respectable restaurant?

Very, very recently. I'm also involved to varying degrees in the culinary world.

I don't understand what your reference here is...

 

[Fulcrum29]

/Subscribes to Masterchef MyBroadband

 

[HDS]

Very, very recently. I'm also involved to varying degrees in the culinary world.

I don't understand what your reference here is...

When you order a steak, the levels of tenderness degrade the more done it gets yes? When you strike that perfect balance between medium and rare, you will see that the steak is firm-ish while being tender at the same time. What exactly are you trying to say?

 

[I.am.Sam]

/grabs popcorn

its a food thread after all

i hate mutton ...lamb i hate ...steak i love and always medium