How should red meat be cooked n served | Food & Cooking | TORN
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How should red meat be cooked n served

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    HiGradez [2612470] HiGradez
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    Thread created on 19:34:54 - 08/06/22 (2 years ago)
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    Last replied 13:40:10 - 25/08/22 (2 years ago)
    Another interfaction debate rages!
    Help me out n answer this poll
    • How should red meat be served
    • Blue
    • Rare
    • Medium
    • Medium to well
    • Well done
    • Cremated
    Total number of votes: 49
    Last edited by HiGradez on 21:44:31 - 08/06/22 (2 years ago)
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    MajorN [2762130] MajorN
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    Posted on 20:35:43 - 08/06/22 (2 years ago)
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    If it's a steak, medium rare.
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    TornFalcon [2042205] TornFalcon
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    Posted on 21:27:07 - 08/06/22 (2 years ago)
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    rare- med rare for me.

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    Sweeney_Todd [27468] Sweeney_Todd
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    Posted on 22:48:18 - 08/06/22 (2 years ago)
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    Depends on the meat. A good steak, and I mean a good steak, medium rare leaning to rare...

    Average steak, medium other wise, it will be shit...

    I will never lie to you. What I say is how I feel...

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    Phillip_J_Fry [2184575] Phillip_J_Fry
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    Posted on 08:51:04 - 09/06/22 (2 years ago)
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    If it doesn't Moo & make my mash'did taters pink, when I stab it with my fork, it's over cooked!
    Last edited by Phillip_J_Fry on 08:52:28 - 09/06/22 (2 years ago)
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    Wselfwulf [2761851] Wselfwulf
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    Posted on 10:16:40 - 09/06/22 (2 years ago)
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    Sometimes I just eat it cold.
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    Absinthian [2263711] Absinthian
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    Posted on 17:33:18 - 09/06/22 (2 years ago)
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    Depends on the cut.
    Prime rib, filet mignon, etc: blue
    T-bone, NY strip, etc: Rare
    London broil, ground, etc: Medium
    Shanks, chuck, etc: Braised for hours

    image.png

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    Twister18 [1891448] Twister18
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    Posted on 16:26:18 - 23/06/22 (2 years ago)
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    No idea never had any red meat
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    Fishyfox [2010062] Fishyfox
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    Posted on 20:03:16 - 04/07/22 (2 years ago)
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    Absinthian [2263711]

    Depends on the cut.
    Prime rib, filet mignon, etc: blue
    T-bone, NY strip, etc: Rare
    London broil, ground, etc: Medium
    Shanks, chuck, etc: Braised for hours
    This is the answer. Different meats require different cooks :).

    I don't agree with prime rib blue though. Bit too chewy and fatty for that.

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    snowbeast [2173158] snowbeast
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    Posted on 20:47:59 - 04/07/22 (2 years ago)
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    I like most of my red meat medium rare, but will not judge you on how you eat your meat.
    You do you and I'll do me

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    Absinthian [2263711] Absinthian
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    Posted on 13:15:51 - 05/07/22 (2 years ago)
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    Absinthian [2263711]

    Depends on the cut.
    Prime rib, filet mignon, etc: blue
    T-bone, NY strip, etc: Rare
    London broil, ground, etc: Medium
    Shanks, chuck, etc: Braised for hours

    Fishyfox [2010062]

    This is the answer. Different meats require different cooks :).

    I don't agree with prime rib blue though. Bit too chewy and fatty for that.
    If it's chewy, it's not prime rib. Good prime rib you don't even need a knife for; just cut it with the side of your fork.

    image.png

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    Fishyfox [2010062] Fishyfox
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    Posted on 23:08:08 - 05/07/22 (2 years ago)
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    Absinthian [2263711]

    Depends on the cut.
    Prime rib, filet mignon, etc: blue
    T-bone, NY strip, etc: Rare
    London broil, ground, etc: Medium
    Shanks, chuck, etc: Braised for hours

    Fishyfox [2010062]

    This is the answer. Different meats require different cooks :).

    I don't agree with prime rib blue though. Bit too chewy and fatty for that.

    Absinthian [2263711]

    If it's chewy, it's not prime rib. Good prime rib you don't even need a knife for; just cut it with the side of your fork.
    I'd be interested to hear your reasoning behind this. I'm working at a steak restaurant atm, we serve 6-8 week dry aged prime ribs, quality is very good (imo).

    I've been taught that fattier cuts such as prime rib and entrecote require a higher internal temperature (at least 52C) so around a medium, in order for the fat to start melting and allow the meat to soften.

    At blue, I don't think the fat starts to melt, hence the chewiness. What's your opinion on this?

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    Phil-I-P [2035498] Phil-I-P
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    Posted on 22:12:15 - 15/07/22 (2 years ago)
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    Absinthian [2263711]

    Depends on the cut.
    Prime rib, filet mignon, etc: blue
    T-bone, NY strip, etc: Rare
    London broil, ground, etc: Medium
    Shanks, chuck, etc: Braised for hours

    Fishyfox [2010062]

    This is the answer. Different meats require different cooks :).

    I don't agree with prime rib blue though. Bit too chewy and fatty for that.

    Absinthian [2263711]

    If it's chewy, it's not prime rib. Good prime rib you don't even need a knife for; just cut it with the side of your fork.
    If prime rib is what the Brits call ribeye, then blue is far too undercooked. The fat needs to be rendered to be edible which would make the meat best served medium rare (the one option that isn't provided in the poll, despite being the most popular way to cook fatted red meats). Blue ribeye means the fat is raw, and wouldn't pass in most UK pubs, let alone a decent restaurant with actual chefs.

    You'd be better having a bland fatless fillet rather than wasting a decent cut of beef - fillet is for people who order off a menu based on price rather than the quality of the food.

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    Absinthian [2263711] Absinthian
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    Posted on 02:52:42 - 18/07/22 (2 years ago)
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    I stand corrected. Most people would probably enjoy medium rare prime rib the best.

    image.png

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    DedeSiregar [2430598] DedeSiregar
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    Posted on 02:57:15 - 22/07/22 (2 years ago)
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    Which red meat? Buffalo, goat, which one?

    🛒Buying caches up to 96% value & RW trash 5.5m/ buck 🛒. Recruiting PA leaders: clicky

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    Sepulchrave [2092631] Sepulchrave
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    Posted on 23:01:48 - 22/07/22 (2 years ago)
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    DedeSiregar [2430598]

    Which red meat? Buffalo, goat, which one?
    Goat for (most) curry, beef for rendang. Sadly I've never had buffalo, and probably never will, since I stopped eating mammals in 1993.

    God I miss rendang, though...without a doubt, properly made, it's the best beef dish ever.
    Last edited by Sepulchrave on 23:03:48 - 22/07/22 (2 years ago)

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    GeorgFerdinand [2797556] GeorgFerdinand
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    Posted on 04:53:12 - 17/08/22 (2 years ago)
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    Medium rare is what I always get.
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    Wavecrest [1989660] Wavecrest
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    Posted on 05:19:42 - 17/08/22 (2 years ago)
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    It really depends on which red meat/style of cut and what dish is being made.

    Even if we're just using beef as the red meat, meals like a stew is generally well done because of the long time simmering while other specific cuts like redeye or filet mignon are fine in the rare to medium, or even tartare for the raw ground meat folks.
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    kalladah [2796797] kalladah
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    Posted on 21:27:49 - 18/08/22 (2 years ago)
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    Alive
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    BAG [1985070] BAG
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    Posted on 19:00:26 - 19/08/22 (2 years ago)
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    Rare for sure
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