Roast Beef

'Rare meat' is not actually uncooked. This site http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm says: "What constitutes rare and medium-rare cooked meat? "To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120F and starts to become medium rare at 125F or 130F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer." The site is, of course, talking about a roast joint of beef, not steak. Steaks should be cooked by an experienced chef who knows the temperature of his grill and can time it accurately to produce the exact steak the customer ordered. I know one person who liked his steak 'blue' - that is, just the outside half millimetre coloured. It literally involves cooking for a couple of seconds on either side. It is only suitable, of course, for a very good quality and well hung fillet steak. Anything else would be too tough. Personally, I like my steak 'medium to rare' - it should have some red juices and be coloured through maybe half its thickness. I have once eated steak tartare, which is raw fillet steak ground very fine and mixed with raw egg. It was quite delicious (unexpectedly) but extremely rich.

well I am not a beef eater but I will answer this with chicken. Though it may not seem the same to you, but in India, beef is not eater by the majority Hindu population. Instead we love gorging on our chicken tandoori (which is actually an Indian version of roasted chicken). I must agree that the proper roasted chicken does taste a tad dry but I just cant have it any other way. I remember once at a roadside stall we had ordered an entire chicken tandoori and when it came and mom carved it out in pieces, the red veins and trickles of blood could be seen at the thigh joints and against the white flesh it was looking so ugghhhhhhh!!! Needless to say, I could not eat even a morsel of that.

Well i prefer it well done. There is a risk of infection or diseases eating raw meat. But everyone have their own taste. So enjoy eating and mylotting.

I don't like rare meat it makes me think of lions eating a buffalo. Anyway, I used to eat roast beef before I started my no meat diet. I like the center browned, but as long as there's no more blood, then I don't mind eating really red meat. I haven't tried the green pepper sauce. I've only eaten roast beef with gravy made from the roast beef's oil..

I love roast beed and I enjoyed them well done. One of the reason is I dont like the sight of blood even though I know it taste sweeter if it's slightly rare. More over, I dont know if my stomach can take it, well maybe other people have a stronger stomach than mine I guess.. To be safe, I rather eat them well done or not eat them at all... Happy eating

I like mine medium rare with potatoes, carrots and onions.

I like my beef "still mooing". A lot of places wont cook hamburger any less done that medium well and I have to suffer through that... My husband likes all his meat medium well, I don't know what he thinks he's tasting, but it's not the meat when it's that cooked!

I really don't care how it is cooked.. as long as it's beef and it's prepared well then I'll put my money on it.

Definitely well done. I've gotten food poisoning too many times.

If it has even the slightest hint of pink in it I cannot eat it. The thought of it just grosses me out. I like my meat well done. Very well done.

Yes I love roast beef cooked so that is is just bleeding a little. My partner likes it very rare. I baste it with seeded mustard when I roast it and roast potatoes and onions around the edges. Yum. We have started having one roast a fortnight now. At the moment we are buying pork but if they have a nice small roast of beef that would be nice too.

heads up.. it isnt "bloodlike red juice" it is, in fact.. blood, plain and simple. and i guess itd depend on my mood at the moment as to whether or not i want it rare or well done. my taste fluctuates drastically often. some days the idea of meat at all will make me gag.. while others.. its all i want.

Hi Mojcica, I love roast beef, especially medium rare. I enjoy eating the crisp outside, tender meat, with the juices flowing out. It's so tasty, that I don't need to take it with any sauce at all.

I'm with the charcoal brigade, the more cooked the better, which is funny when I tell that I also love steak tartare, which is raw minced steak.

I like things extremely well done lol like almost burnt! Just seeing any shad of anything that looks like anything that looks like blood would make me want to be a vegetarian for good.

I like it well done. Below is some details about this topic: Roast beef is a cut of beef which is roasted in an oven. Roast beef is often served within sandwiches and sometimes is used to make hash. In England, Ireland, Canada, and Australia roast beef is one of the meats traditionally served at Sunday Dinner. A traditional side dish to roast beef is Yorkshire pudding. In culture In Europe, the English are particularly associated with beef-eating, which is why the French call them les rosbifs (the roast beefs) (see also Alternative words for British). Another theory for the derivation of this name is a French mockery of the English: being relatively fair in comparison to the French, they easily get sunburned, resulting in red skin. The British reciprocally call the French "frogs", thought by many to be on account of the French dish of frog legs. According to research carried out by the Museum of London amongst Roman rubbish dumps in London, it seems that Britons acquired their first taste of roast beef from the Roman military as the city expanded under their occupation[citation needed]. Despite this, it seems not to have become popular amongst the population in general until the Middle Ages or later, and only became a 'national caricature' in the 18th century. William Shakespeare suggests a reputation of the English to gorge on beef, when in the play Henry V, act 3, scene 7, before the Battle of Agincourt he has the Constable of France say "Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils". Cooking Roast beef is traditionally served "rare" or "pink" meaning that the centre of the joint is warmed, but not cooked so that it retains the red colour of raw beef. It should be noted however that there are health concerns associated with the consumption of raw meat.

I do not eat red meat now, but when I was, I liked mine well done. I do not like the appearance of blood on my dinner plate. I mostly eat chicken or seafood, or sometimes I do not eat meat with my meal at all. My husband on the other hand loves beef. He likes his medium rare, with a pink shade in the middle. When cooking it for him, sometimes I get it just the way he likes it, sometimes I don't.

I can't eat no meat that's raw, especially roast beef. I like my steak or burger well done. Sometimes even burned and crispy.Yummy.