![]() ![]() The care and dedication to a craft has been thrown out the window and it is as insulting to a master carpenter to use his finest wood and all of his skill to make a chest that is going to be burnt for fuel. You will pay up to $20/kg for the privilege of not knowing if this is brahmin meat from Fallout or Wagu beef from Japan. The difference between a really good small operation local cattle farmer or even USDA prime meat vs Peruvian class d or even USDA select is night and day, but in all reality after Mid-well you can’t really tell the difference. The reason for this is for steak cuts is that the less the doneness the more we can present the uniqueness or quality of a steak. Selling food to people as an industry for centuries if not millennia has taught us that. ![]() Veal shank is a wonderful piece of meat, but if you wanted it rare, while it is still edible, it is not the optimal way to cook it as you will get more complaints about it than satisfied guests. Different cuts are designed to be boiled, fried, ground up, braised, sauteed, fricassee or microwaved depending on what they are and where they come from. ![]() This is different from other cuts of meat, some from different parts of the animal, some from different animals. “Steak” through out the entire chain of procurement, from the raising of the cattle to the basic butchering and aging, to the fine butchering, storage, prepping and cooking is designed to be medium or less, with mid rare or below being optimal. Although the majority of arguments I have seen boil down to that eventually. It isn’t as simple as “I like it this way… you’re stupid if you like it that way”. I’ll try from the professional chef’s point of view. If you want well-done, stay away from his steak. “The parts used in braised dishes are by design from the birth of the calf until it is on your plate to be well done AND you can tell the difference between quality and cheap meat still when they are done.” But that’s not steak. Because, he argued, there are meat dishes designed to be served well-done to showcase the work of kitchen. Or, to turn the argument on its head, by eating a well-done steak, “You will pay up to $20/kg for the privilege of not knowing if this is brahmin meat from Fallout or Wagu beef from Japan.”Ĭhefgeoff also took the opportunity to vent his frustration over diners who do just that, and then complain about their steak. So if you’re paying $50 or more for an aged steak in a fine restaurant, you’re going to get the most out of your money by not having the kitchen overcook the cut. The less done the steak is, the more the unique quality of a meat is showcased. Likewise, a well-done steak is improperly cooked. You wouldn’t serve veal medium-rare, because you’d get more complaints than satisfied guests. Steak, he argued, is designed to be served medium or less, “with mid rare or below being optimal.” Other cuts of meat are designed to be cooked a certain way, too. In a discussion of all things King of the Hill, the topic of steak came up (as it does when you’re dealing with Hank Hill), leading one commenter to ask, sincerely, for an explanation behind the cooked-through steak hate.Ī professional chef quickly responded with a thorough explainer on the matter. Over at Reddit, someone asked that very same question last month. While the news begs the question of whether we really want a man who purposely ruins his steaks to be the next leader of the free world, it also brings up another question: why, actually, is well-done steak a travesty? This led to plenty of debate in the comments - with things getting pretty heated. Last week, we all discovered Donald Trump’s dirty little secret: he orders his steak well-done. ![]()
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