For some reason your comment made me think of "Meat is Murder. Tasty, Tasty Murder!".Medium to well, not into consuminhg beast blood or half raw meat just doesn't seem healthy for some reason.
(taken from 15 Science Factlets You Don't Know - Listverse with a particularly delicious picture!).The red juice that comes out of rare steak is not blood – it is myoglobin a close relative of blood. Almost all the blood has been removed from a steak by the time it hits the market.
At a recent BBQ, I asked "How do you like your lamb cutlets cooked?". Answer from a blonde friend of my daughter "Just so long as its not mooing". My response "I guarantee they won't be mooing ... or oinking or clucking - but baaaaaaaing that, I make not promises". She didn't understand why everyone was laughing :shock:If it's still mooing, I'm not interested. I don't mind pink but if there is blood flowing I don't want anything to do with it.
And as Nigella says "Whack it on the head and drag it on the door". That's how I like mine!
Can't vote because my choice is not an option.......blue.
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I prefer to have my meat well cooked unless I know it has been marinated properly in oil/salt/lemon/onions/garlic etc for ~24 hours or more.
On rare occassions medium or medium to well done is also acceptable but I do not like seeing any blood in my meat.
Ahh, the time-honoured way the French like it!