Steak isn't sushi and should not be rare and/or expensive

[NoOneMan]

Do any of you understand what type of parasites and bacteria you can consume when eating your steak rare?

[frazzled]

1. Only rare ground meat is dangerous

What about food safety? Isn't that a good reason to cook steaks all the way through? Actually, dangerous bacteria like E. coli don't live on the inside of a steak. They might live on the surface of a steak, but cooking the outside of the steak will kill them. Burgers are another story. To be safe, ground meats should be cooked well-done. But medium-rare or even rare steaks don't present any particular food safety hazard.

http://culinaryarts.about.com/od/beefporkothermeats/a/Well-Done-Steak.htm

As this guy says, well-done steak is a crime against humanity (not to mention the poor cows). On the rare occasion (no pun) I have steak, I have it medium rare.

[PeaceNikki]

2. this ^

[Go Vols]

3. yep

[MattBaggins]

4. Cut off he horns wipe the ass and throw it on the table

[A HERETIC I AM]

8. Just for good measure....

yell "FIRE!" in its ear as it walks by!

[William769]

7. Medium rare Perfect!

http://2.bp.blogspot.com/-rIyFQztS0sc/T4F9ur49EEI/AAAAAAAAAHM/ov6ZE4KKpY8/s1600/perfect+steak.jpg

[Decaffeinated]

40. Lemme clean that up...

And another..

[William769]

42. Thanks. I wasn't for sure how to do that.

[Egnever]

57. Yum!

[LadyHawkAZ]

28. I had a roommate once that snacked on raw hamburger

Straight from the grocery store package. It was creepy.

[Incitatus]

29. I prefer rare burgers.

From fresh cut and fresh ground sirloin.

[Chan790]

46. The only way I'd ever serve a rare burger...

as a culinary professional...is if I ground it myself from same-day-as-delivery never-frozen beef. You not only have fine taste, you're clearly sensible about ground meat.

It has to be fresh and it has to be ground in-house to go rare. Otherwise, as a chef and a business owner, you're playing Russian Roulette with your business, your certifications/permits and your customers. It's about as bad as the girlfriend I told I'd teach how to make sushi if she went to the waterfront and bought a fresh-caught fish...she came back with a previously-frozen salmon fillet under supermarket cling-wrap on a styro-tray. I like the fishmonger at the super-mart...but he's not selling the absolute freshest-cut-or-caught fish. No supermarket is.

[Incitatus]

49. Yes.

From a cyrovaced package and through a clean grinder. I wouldn't just pick out a steak from the market shelf and have them do it for me.

[aikoaiko]

50. very learn raw ground beef is a guilty pleasure of mine.

A little salt and pepper

[sharp_stick]

5. How about

the bug you accidentally inhaled the last time you mowed the lawn?

But even that would have tasted better than steak cooked through.

[zappaman]

6. I've had kobe beef sushi

and it's pretty amazing!

[dionysus]

19. wouldn't that be kobe beer tartare?

a journalist should know the difference.

[Electric Monk]

45. Mmmm, beer....

[dionysus]

47. must have been a freudian typo!

[pangaia]

52. It's beef tataki.

As in maguro tataki. :&gt )

[hobbit709]

9. You know how many people die from improperly washed veggies?

About as many as from meat.

[Fuddnik]

10. There's three ways to cook a steak.

Rare

Medium Rare

and

RUINED!

[laundry_queen]

14. LOL my grandfather would take exception to that

But my dad would agree with you.

The first time my grandfather came for a visit after we moved far away, my dad bought some really expensive filet mignon for everyone. He knew my grandfather liked his food cooked thoroughly so he made sure there was no pink in it, but left it pretty juicy.

My grandfather was incensed. "Why, this is RAW! Throw it back on for a few more minutes."

He wasn't satisfied until it was black on the outside and as dry as saw dust and as hard as a hockey puck on the inside.

My dad wanted to cry at the dried out filet. "I should've just bought him some cheap sirloin, he'd never be able to tell." LOLOL.

[leftstreet]

11. ...

[SeattleVet]

12. If it doesn't go "Moo!" when I stick a fork in it...

it's overdone.

Whole cuts of meat are OK very rare - anything ground up (where what was on the surface is now in the middle of the mass) gets cooked a lot more.

[surrealAmerican]

13. Your food will never be free of bacteria ...

... no matter what you eat. Most bacteria in your food are harmless; some are actually helpful. Those that are harmful will only cause ill effects if they are too numerous.

Parasites can also be an issue in your sushi.

No food is completely safe, but not eating is not an option.

[demwing]

37. CDC reports about 1300 deaths each year

from bacteria passed through the food chain - mostly due to salmonella and listeria.

http://wwwnc.cdc.gov/eid/article/5/5/99-0502-t3.htm

[xchrom]

15. i love mine like this

*** i do like a little dijon on the side -- every 3rd bite or so with a little mustard.

[In_The_Wind]

17. Excellent

[Freddie]

16. Guess I'm in the minority here

I like beef well done, even a good steak. Not so much for food safety reasons as much as I don't like the taste of rare meat. We PA Dutch eat our meat *cooked* thank you.

[boston bean]

18. What a laugh riot this thread is.

[geek tragedy]

20. Reminds me of HiPointDem. nt

[Glassunion]

21. You realize that you can get sick from properly cooked food as well?

Also, a lot of your food borne illnesses are not from the food, but from the food handler. I'd rather eat a cold, raw tenderloin, shaved thin, drizzled with olive oil, and sprinkled with salt and pepper, than take my chances at a public buffet.

I'll do a Carpaccio, Tartare, Kitfo, etc...

Bleu = Awsome!
Saignant = Still Awsome!
à Point = I'll take it, Still quite yummy.
Demi-anglais = Why?
Cuit = Order the chicken instead.
Bien Cuit = Order the chicken fingers.
Trop Cuit = You can buy a whole bag of these. Kingsford is an okay brand.

My question for you. Do you understand what type of parasites and bacteria you still can consume when eating your steak well done?

Public Announcement: There is no such thing a Kobe beef in the USA. Japan does not export any of it. So, if you see it on a menu, the restaurant is lying to you. The only way to get actual Kobe, is to buy a plane ticket.

On Edit: Public Announcement Update: In August of last year the USDA lifted their prohibition on importing beef from Japan. On November 29, 2012, an actual batch (382 Pounds) of real Kobe beef was first shipped to the US. Including that original shipment, there has only been 3,598.5 pounds of real Kobe beef shipped to the US. To put that in perspective we have exported 450,000,000 pounds of beef to japan last year. While here in the US, we have consumed 25,800,000,000 pounds of beef in that same period. So if you see it on the menu, odds are it is still not the real deal. Easiest way to know, is to simply ask the restaurant for the certificate of authenticity.

Each would have been accompanied by a certificate of authentication that the restaurant should be able to provide on request.

[Art_from_Ark]

22. Um, Japan has been exporting Kobe beef since February 2012

Here is a list of importing countries and companies-- mostly Singapore and Hong Kong, but the USA is also on the list. The Fremont Beef Company is an authorized importer.

http://www.kobe-niku.jp/contents/export/index.php

[Glassunion]

23. You are correct, I was actually editing my post when you replied.

[kcr]

35. Huh!

I've always read/been told that You Cannot Get Real Kobe Beef in the USA If You've Been Told It Was Kobe It Wasn't Because It's Not Possible!!!!! Interesting I've always wanted to try it.

[Art_from_Ark]

38. Fremont Beef Company is the authorized importer

It is based in Nebraska, but it is a subsidiary of S Foods that is based in Hyogo Prefecture where Kobe beef (Kobe-gyuu) is raised. I imagine their main US customers would be high-end Japanese restaurants since that beef is sooooo expensive.

[kcr]

61. If I'm lucky enough to be at a high end Japanese restaurant I'll look out for it.

[maxsolomon]

24. On edit: never mind, saw the Abortion thread and now I get it.

Regular consumer of Steak Tartare here. Still here, I should say.

And I eat sashimi regularly, including, gasp, RAW SHRIMP.

What doesn't kill you makes you stronger.

[Cal Carpenter]

25. Steak isn't sushi, that much is true n/t

[duffyduff]

26. I don't eat sushi for that reason.

I'll never forget a report from CNN some 25 years ago about a sushi restaurant where people literally saw parasites running around in the fish.

No thank you. I won't touch that crap. I'll take a steak, medium.

[Glassunion]

30. I can see how that image could turn your stomach forever on sushi.

It's a shame, because you are really missing out.

[LadyHawkAZ]

27. Oh, the arguments I have had with cooks over the meaning of "blue rare"...

When my steak arrives it had better be mooing or I'm sending it back.

[Scootaloo]

33. If you don't want me to cook your food, why are you coming to my table?

Seriously, you're paying $20 for raw meat with a little bit of seasoning on the outside. Why not just spend $9 at the supermarket for a T-bone and toss it in the microwave for 50 seconds? Same thing

[Logical]

41. I bet they love you, wow. n-t

[LadyHawkAZ]

43. When my steak shows up well-done,

completely brown all the way through and chewy as a shoe tongue, you bet they do. This happens about twice a year. I don't know why. Most cooks get it right the first time.

[opiate69]

55. yep.. for what they charge for steaks at any decent reataurant...

It fucking-well better be exactly as I request. Especially considering I can do just as well, if not better, myself at home with a trip to the butcher and my trusty grill.

[On the Road]

31. If You're Worried About Parasites Like Trichnia Worms,

my father used to say "there hasn't been a case of trichinosis west of the Mississippi in the last fifty years."

[Scootaloo]

34. Nothing in the world worse than grey pork chop pucks, is there? n/t

[On the Road]

62. Unless They're Sous Vide

Then they can be as gray as they want.

[demwing]

39. but plenty of T. gondii

http://wwwnc.cdc.gov/eid/article/5/5/99-0502-t3.htm

[On the Road]

63. OK, Fair Enough,

although babies and the infirm seem to be the most at risk:

Found worldwide, T. gondii is capable of infecting virtually all warm-blooded animals.[2] In humans, it is one of the most common parasites;[3] serological studies estimate that up to a third of the global population has been exposed to and may be chronically infected with T. gondii, although infection rates differ significantly from country to country.[4] Although mild, flu-like symptoms occasionally occur during the first few weeks following exposure, infection with T. gondii generally produces no symptoms in healthy human adults.[5][6] However, in infants, HIV/AIDS patients, and others with weakened immunity, infection can cause serious and occasionally fatal illness (toxoplasmosis).
Wikipedia

[Scootaloo]

32. Untrue

The core of a piece of meat is pretty impermeable. The surface can grow all sorts of gnarly things, but cooking DOES kill them.

You want to cook a steak to the point where it is hot though and firm to the bite - not soft or fleshy, but not chewy or hard, either. Rare / medium rare is always the proper state for a steak. Always. If you want medium-well or well done, go buy some jerky.

[PasadenaTrudy]

36. How about medium rare?

Grassfed beef, med. rare...yum.

[Throd]

44. Hell yeah, and they're yummy parasites!

A like a good marinated tri-tip seared on the outside and damn near raw at the middle. You can get the best of both worlds in one savory bite. Come on out to Throddington Manor and I'll make a believer out of you.

[REP]

48. You don't know much about meat

And where I'm from, no, a good steak isn't expensive.

Guess this thread didn't turn out how you hoped.

[NoOneMan]

60. I know literally nothing about meat

And you're wrong. This thread exceeded expectations.

[snooper2]

64. have you seen YesTwoWoman anywhere lately?

been looking

[villager]

51. actually, given the vast environmental destruction caused by industrial beef production

... eating stake should be "rare" indeed, if we're at all serious about climate change, environmental ruination, ceding public lands to elite special interests, et al....

[ZombieHorde]

53. Fun fact: Sushi is always served well cooked.

Sushi is the rice, not the usually raw fish on the rice.

[Art_from_Ark]

58. There are actually many kinds of sushi dishes

For example, there is "inari-zushi" which is rice inside a sweet tofu-like soft shell



Then there's "maki-zushi", which is rice rolled around a nori cover and which often contains cucumber, lotus root and/or traditional Japanese vegetables, and maybe Japanese-style scrambled egg.



The kind that most Westerners think of is "nigiri-zushi", which is rice formed into a bar that often contains raw fish on top, but may also have fish eggs, scrambled egg, etc., instead of the raw fish.

[GladRagDahl]

54. It's safe

as long as proper handling is observed and clean utensils are used. You're wasting money if you are buying steak and then destroying it by over-cooking. Rare is perfect.

[Tien1985]

56. I'll take my chances with the bacteria. nt

[closeupready]

59. Yes; that's why I select my food sources carefully.

I love rare steak, steak tartare. Mmmmmm!!!!

[tavernier]

65. I like it hot on inside

but still bloody. That takes skill, but I've learned how!

[Packerowner740]

66. And you can't get parasites or bacteria from sushi