Why do we eat beef much more raw than mutton?

[DJ...]

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?

Well, no, you're oversimplifying a complex issue. Tenderness is dependent on many factors, and the internal temperature can influence that. People misunderstand why meat is tender and why it isn't. It is usually not dependent on the internal temperature achieved, but rather the way the meat was prepared, the way it was cut, the type of cut of meat being used, the cooking method, the resting period, the fat content, the type of fat content, the utensils used to eat the steak with, and a host of other factors.

I can assure you that I can cook you what will appear to be a perfectly raw steak that is incredibly tender. I can also cook you a well-done steak that is perfectly tender. Yes, temperature is important, but thinking that it's the determining factor is incorrect...

 

[Gulio]

Medium rare lamb chops for me please.

 

[supersunbird]

Don't like mutton at all, and steak? Only do tenderised, well done steak over coals... damn you, now I'm really hungry!

 

[Flip-Flop]

 

[HDS]

I can also cook you a well-done steak that is perfectly tender.

Is it an offer?

 

[Kosmik]

Why does beef taste better the more rare? Ever heard of mutton biltong?

 

[ScottulusMaximus]

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?

I'm afraid I've yet to find one, the closest I've come is at The Butchers Shop in Sandton, where when asking for no blood it came to me with only the slightest bit of pink in the middle and was very good. I'd be delighted to find a restaurant that can do a tender well done steak so fire suggestions. I've basically given up and tend to avoid ordering steak at any restaurant.

Prefer it this way, the texture of uncooked meat is one of the most awful experiences to bite into for me. Fine cut into carpaccio is fine but a solid lump of still pretty much cold squishy steak is enough to make me want to hurl.

My theory is that it takes effort to cook a steak well without toughening it so chefs have put forward the myth that you're supposed to eat it still mooing to make their lives easier. Also mothers who can't cook raising their poor sons to eat a pink bloody mess because they can't do it properly But that's just me..

EDIT: not denying you can't do it DJ... because I can do it too but in a restaurant where they'll use the cheapest meat they can get away with and try and get it to you as fast as possible it just doesn't seem to work.

 

[Re83L]

My theory is that it takes effort to cook a steak well without toughening it so chefs have put forward the myth that you're supposed to eat it still mooing to make their lives easier. Also mothers who can't cook raising their poor sons to eat a pink bloody mess because they can't do it properly But that's just me..

Yoh, I disagree completely.

Firstly, allow that medium rare steak to cool down, maybe even put it in the fridge overnight and tomorrow you sit with what you want - tender meat, nothing squishy, internal juices, but nothing will end up on your plate.

Secondly, the way my mother prepared food has nothing to do with my taste, just as much as you probably don't have the same hairstyle your mother had you wear when you're young.

Anyway, I hate to prepare steak this way, but if you want your steak as you described it:
Wrap the raw steak in foil, and put it in the oven @ 200 for about 8 minutes (2-3cm thick cut)
Remove it and then braai it on direct flames for another minute each side.

 

[Lupus]

You know it's not blood in the steak right? So asking them to bring it to you no blood could be brought rare.
Also pork can be done medium as well, the old adage of cooking pork till it's done is a carry over from a very long time ago. Modern pork won't get you sick if medium and it tastes great.

 

[ScottulusMaximus]

You know it's not blood in the steak right? So asking them to bring it to you no blood could be brought rare.
Also pork can be done medium as well, the old adage of cooking pork till it's done is a carry over from a very long time ago. Modern pork won't get you sick if medium and it tastes great.

I'd like to see you ask a waiter/tress/tron in this fine country for a steak cooked until there's no myoglobin present...

 

[Lupus]

I'd like to see you ask a waiter/tress/tron in this fine country for a steak cooked until there's no myoglobin present...

I like my meat closer to rare so don't have that issue but you could ask them.

 

[ScottulusMaximus]

I like my meat closer to rare so don't have that issue but you could ask them.

I might do that, will be highly entertaining!