NationStates Jolt Archive

No, this isn't a poll. Just tell us how you like you meat(s) cooked, and why. Oh, and feel free to belittle and argue :p.

I, for one, like fully-cooked meat. When done correctly, it's got very good flavor. It's also juicy! A well-done New York Strip... That's the stuff.

For beef, rare is the way to go. If a few stitches would allow it to get up and walk away, it's perfect.

Chicken/pork/turkey I like "medium to well done". :)

Well Done = Win.

It's not a good idea to eat chicken that's not fully-cooked, and it's a really stupid idea to eat pork at anything less than a fully-cooked level. Chicken could contain some vicious germs (moreso than beef), and pork's been found to contain worms if not cooked properly.

Gross, eh?

i'm not a fan of steak (big slabs of near-tasteless meat really isn't my thing... plus i guess i never really had a good one), but for everything else burned is good:D

burned bbq flavour is so freaking tasty, and has plenty of carcinogens too!

I like steak to a point. We rarely ever have it and when we do, my brother and father scarf it down so fast I don't even get a chance to taste it.

Roasted over a fire, after being allowed to bleed out so that the hormones don't make it taste rancid. Roasted in the broiler of a gas-oven works when open fires are a nono, though. If it's pan-fried, then well-done for me, with garlic, salt, and a dash of white pepper.
(other spices may apply depending on the critter. I spice Venison somewhat more thoroughly than Elk, and Beef more thoroughly than Elk.)

I see things this way: Forty Dollars, two days out in the bush, a hell of a lot of physical work, and I've got meat for six months most years-off one animal (Or a year's worth if I go for a 'general big game' license that covers both my preferred prey species, and happen to have done a good job the preceding months scouting sites...)
It's cheaper than beef-bought-at-the-store, doesn't contain pharmacuetical chemicals generated in a laboratory, and just...tastes better when you do the work yourself.

Store-bought is "Last resort" meat, it costs too much for what you get, you don't know what they have been feeding it, (and what you don't know can adversely impact your health more than you know) what drugs it's had pumped in over its period of forced-growth and forced-fattening...

But If I don't "make the shot" that year (i.e. don't see anything when I'm out) it's what I have to fall back on.
:(

Here's the thing with meat-I'll eat anything that is a bastard. Chickens are bastards. I have heard that so are cows. I firmly believe, based on the incredible taste of bacon, that pigs are bastards. But that wasn't the question, nor does it really narrow the field...

When I do eat steak, and thats rare, I like it rare. (see what I did there? Ah, whatayouknow...)

Chicken and pork scare me a little so I cook it until I'm convinced everything is gone or dead or whatever, then I cook it some more and then spend the time eating it worrying that I didn't cook it enough.

Which is too bad, because my favorite meat is chicken. Because they are such bastards...

Must see Blood!

Must see Blood!
Technically, it's not blood

Here's the thing with meat-I'll eat anything that is a bastard. Chickens are bastards. I have heard that so are cows. I firmly believe, based on the incredible taste of bacon, that pigs are bastards. But that wasn't the question, nor does it really narrow the field...

When I do eat steak, and thats rare, I like it rare. (see what I did there? Ah, whatayouknow...)

Chicken and pork scare me a little so I cook it until I'm convinced everything is gone or dead or whatever, then I cook it some more and then spend the time eating it worrying that I didn't cook it enough.

Which is too bad, because my favorite meat is chicken. Because they are such bastards...

Try the duck... ;)

I like my steak medium rare. Mmmh.

I like my steak medium rare. Mmmh.

*throws a well-done steak at Kanabia*

EAT THE MEAT!!!

I like my steak rare, fried in ale with lots of pepper and tobasco sauce - yummy!

*throws a well-done steak at Kanabia*

EAT THE MEAT!!!

*uses it to sole his shoe*

Thanks.

Medium-rare thank you.

I like it nice and tender. The best meat you can buy is those with a moustache. Then chop off the fur, and cook. MmMmM..

However it only happeneds in cold countries. Here, it's too moist. The meat turns rotten.

*uses it to sole his shoe*

Thanks.

Damn. Foiled again!

*shakes fist*

I like it as my mother makes it (How unusual, eh?).

Nicely barbecued, well done, lots of tasty (kind of "sweet") sauce.
Preferably with baked potatoes spiced with garlic, oregano and paprika.

Kind regards Bjerrk(istan)

PS. Sorry for my flawed english.

Show that cow a fire, cut a slab of and stick on a plate.... I like mine rare, at worst, medium rare.... Anymore than that, you're eating charcoal.

I like my steak medium. Everything else medium-well to well done. Ultimately though, thats not what is going to determine how good it will be. The most important part is how you season it. Properly seasoned, even a well done steak can taste good.

I, for one, like fully-cooked meat.Me too. Occasionally, with steak, I like it somewhere between medium and well-done, but usually half burnt is good for me :)

I like meat at room temperature. Maybe a grill mark on it, but otherwise bleeding rare.
Beef & lamb-very rare. Flank or skirt steak, rack of lamb...

Tuna steaks-rare-deep red in the center, a little light around the edge

Chicken & pork- medium-cooked through but juicy.

I dont eat much ground meats,(other than meat I grind) but when I do, It has to be well done.

medium for steaks, it has to be pink and juicy :)

I prefer my steaks cooked medium over an open fire of mesquite wood. Can NOT be beat. :)

I like meat at room temperature. Maybe a grill mark on it, but otherwise bleeding rare.
Beef & lamb-very rare. Flank or skirt steak, rack of lamb...

Tuna steaks-rare-deep red in the center, a little light around the edge

Chicken & pork- medium-cooked through but juicy.

I dont eat much ground meats,(other than meat I grind) but when I do, It has to be well done.
Uhhhhhhh huh huh huh. You said "meat"...and "grind". Huh huh huh huh huh. :p

Uhhhhhhh huh huh huh. You said "meat"...and "grind". Huh huh huh huh huh. :p


I said "skirt" too...

I prefer my steaks cooked medium over an open fire of mesquite wood. Can NOT be beat. :)


Yes-mesquite does add great flavor. Maybe a very light drizzle of worstechire sauce for tangyness and some salt too

medium. lovely.

Hamburgers - Medium well

Steaks - Medium rare

extra rare- straight off the cow!

well actually, no. the only meat i eat is poultry and pork and they're only good when they're cooked thoroughy

No, this isn't a poll. Just tell us how you like you meat(s) cooked, and why. Oh, and feel free to belittle and argue :p.

I, for one, like fully-cooked meat. When done correctly, it's got very good flavor. It's also juicy! A well-done New York Strip... That's the stuff.

I cook my strips medium rare, but I cook 'em Pittsburch so the outside gets nice and charred. The thing I really like about grilling these days is that thanks to my various restaurant jobs I no longer have to cut open the meat to determine how done it is. I still do it, but I get it spot on the first try almost every time :D

Just ate a 1.3 lb strip last night. It owned.

Heh, Pittsburgh style, eh? Just slap the meat on a furnace and there ya go :p.

beef, lean - rare to medium-rare.

pork, chicken, lamb, fish, wildebeest - cooked to satisfaction of functional meat-thermometer.

I like mine mooing, clucking, oinking, hissing, barking, meowing, cawing, neying and not being eaten by me. :p

Heh, Pittsburgh style, eh? Just slap the meat on a furnace and there ya go :p.

I just smear it in butter or lard to coax the flame.

Not cooked at all, preferably. Maybe fried a bit and than cooked, like in goulash or minced meat for bolognese sauce, but generally fried.
Steak rare, everything else light brown and a bit over to a point with nearly everything else. Thus hygienic but still juicy.

All meats cooked or smoked over mesquite, hickory or apple wood. Frying is obscene. Steaks should be barely warmed, though store bought ground beef needs to be cremated to neutralize any foreign matter that may have been ground up into it. I buy sirloin roasts and grind my own beef, then cook them medium rare. Poultry should be grilled until juices run clear. Lamb should be grilled or roasted crispy on the outside and juicey on the inside. Pork should be smoked and BBQ'd then piled on a bun with cole slaw and sauce.

Fish....mmmmm river catfish........seasoned with a good spicey pepper blend, then rolled in corn meal mixture and deep fried. Shrimp should be Jamaican jerk style and oysters are best raw with a dash of hot sauce and lemon juice.

Deer meat is good any old way you cook it. Raccoon slow roasted and BBQ'd. Squirrel with dumplings. Rabbit in stew. I'll leave it there because you probably don't want to know what else gets cooked and eaten at a cajun's dinner table.

All meats cooked or smoked over mesquite, hickory or apple wood. Frying is obscene. Steaks should be barely warmed, though store bought ground beef needs to be cremated to neutralize any foreign matter that may have been ground up into it. I buy sirloin roasts and grind my own beef, then cook them medium rare. Poultry should be grilled until juices run clear. Lamb should be grilled or roasted crispy on the outside and juicey on the inside. Pork should be smoked and BBQ'd then piled on a bun with cole slaw and sauce.

Fish....mmmmm river catfish........seasoned with a good spicey pepper blend, then rolled in corn meal mixture and deep fried. Shrimp should be Jamaican jerk style and oysters are best raw with a dash of hot sauce and lemon juice.

Deer meat is good any old way you cook it. Raccoon slow roasted and BBQ'd. Squirrel with dumplings. Rabbit in stew. I'll leave it there because you probably don't want to know what else gets cooked and eaten at a cajun's dinner table.

Thats what I do. We dont eat ground meat that someone else ground anymore, if we can help it. God only knows whats in it or how long its been out. If we do, its well done.
I hate meat cooked till its grey. Its not worth eating at that point. it even tastes grey.
I'm sure you've had gator tail, turtle and frogs legs.

cooked!?

Thats what I do. We dont eat ground meat that someone else ground anymore, if we can help it. God only knows whats in it or how long its been out. If we do, its well done.
I hate meat cooked till its grey. Its not worth eating at that point. it even tastes grey.
I'm sure you've had gator tail, turtle and frogs legs.

Ever bought a bright red package of hamburger and when you got it home and went to make patties, it was a nasty brown inside? Ugh. I've had fried gator and gator sausage, turtle soup, and I love frog legs. We like to cook up a mess of them with fried mushrooms. Of course a staple in our diet is crawfish...boil them in hot spices then eat the tails and suck the heads.

Ever bought a bright red package of hamburger and when you got it home and went to make patties, it was a nasty brown inside? Ugh. I've had fried gator and gator sausage, turtle soup, and I love frog legs. We like to cook up a mess of them with fried mushrooms. Of course a staple in our diet is crawfish...boil them in hot spices then eat the tails and suck the heads.


Yep-that was a while ago. Then you smell it and it doesnt quite smell right. Has it been laying out somehwere while the worker went to the bathroom or lunch? And didnt wash their hands when they came back?
We got the mixer and bought the grinder attachment. Now I know what goes into my burgers at home.

I knew you would have had those! I suspected something when you didnt mention those on your list.
I've never had possum. I caught one once and it looked so scuzzy, I'd have to be really hungry to eat it.

Yep-that was a while ago. Then you smell it and it doesnt quite smell right. Has it been laying out somehwere while the worker went to the bathroom or lunch? And didnt wash their hands when they came back?
We got the mixer and bought the grinder attachment. Now I know what goes into my burgers at home.

I knew you would have had those! I suspected something when you didnt mention those on your list.
I've never had possum. I caught one once and it looked so scuzzy, I'd have to be really hungry to eat it.

I had possum once at a neighbor's. Too greasy and rank tasting for me. Had bear once but it was really greasy. Elk is good but we don't have them down here in the south. We have to make do with the little white tails.

Oh no... I just noticed that the topic says "how do you like you meat cooked. Ah well, typos happen when you're tired :p.

I had possum once at a neighbor's. Too greasy and rank tasting for me. Had bear once but it was really greasy. Elk is good but we don't have them down here in the south. We have to make do with the little white tails.


I imagined it like that. Their diet is close to that of a bear and I've had black bear. I made chili with it to try to cut it a little but still an oily-very flavorful-but I'm not loving it type of meat.

Steak = Medium to Medium Well. Broiled or grilled.

Everything else Well Done!

I imagined it like that. Their diet is close to that of a bear and I've had black bear. I made chili with it to try to cut it a little but still an oily-very flavorful-but I'm not loving it type of meat.

Best chili meat is chunks of deer. Simmer it for a few hours in Rotel and beer then start dumping in spices, beans, tomatoes....whatever. It's all good.

I had possum once at a neighbor's. Too greasy and rank tasting for me. Had bear once but it was really greasy. Elk is good but we don't have them down here in the south. We have to make do with the little white tails.


Yeah possums look like they'd be real greasy. Yuck.. I'd only eat one if I had to.
Ate some bear years ago that my brother-in-law shot. It was ok. Have had deer on different occasions. But I'm not use to it.. so still has a game taste to me. Plus I really don't know if it was cooked right. Probably could've been alot better.

Best chili meat is chunks of deer. Simmer it for a few hours in Rotel and beer then start dumping in spices, beans, tomatoes....whatever. It's all good.


Venison cutlets-pounded and breaded and served as parmagian.

It also great in chunks and simmered with onions and peppers

Yeah possums look like they'd be real greasy. Yuck.. I'd only eat one if I had to.
Ate some bear years ago that my brother-in-law shot. It was ok. Have had deer on different occasions. But I'm not use to it.. so still has a game taste to me. Plus I really don't know if it was cooked right. Probably could've been alot better.

Deer meat is my favorite of all meats. Trick to getting some of the wild taste out is to marinate it for 24 hours in something acidic. We use buttermilk or Italian dressing. If I'm using it in chili, soup, or a stew, the broth usually takes care of the funny taste. Personally, I like the wild taste but most folks don't.

Deer meat is my favorite of all meats. Trick to getting some of the wild taste out is to marinate it for 24 hours in something acidic. We use buttermilk or Italian dressing. If I'm using it in chili, soup, or a stew, the broth usually takes care of the funny taste. Personally, I like the wild taste but most folks don't.

I agree. tomato sauce does the trick too

Steak - rare/medium rare

If I can't taste the blood, it's over-cooked. But it's also nice if the steak has a little heat to it. That's why I'm never sure what I should ask for. Although, more and more, I don't mind my meat being cool so much.

I'll never understand why anyone would ask for well done.

I'm not particularly fussed, I just enjoy the taste of meat. Has anyone else tried kangaroo meat? It's quite nice...

No, this isn't a poll. Just tell us how you like you meat(s) cooked, and why. Oh, and feel free to belittle and argue :p.

I, for one, like fully-cooked meat. When done correctly, it's got very good flavor. It's also juicy! A well-done New York Strip... That's the stuff.

Agreed! The best steaks I've ever had so far have been at the Texas Land and Cattle Steakhouse. My favourite is this dish called Enchiladas con Carne. Cheese enchiladas, with a side of shreddedtomato, lettuce, guacamole, sour cream, and the enchiladas are topped by chili con carne, and comes with an 8 oz (maybe more) steak.

For beef, rare, very rare (Actually, just give me a knife and run the cow past me, I'll cut my own chunk out when she reaches the table).

Horse I like raw, the same with most of my fish now.

Chicken and pork should be well done (and with pork tonkatsu is the best way to prepare it!).

I think the best meat I've ever eaten was buffalo. Bision has some of that game flavore of deer, bear, and elk, bot not too much. It's also a nice red chunk of meat, very little fat. :)

Meat gets better the more you cook it, with the exception of extremely good steaks.


Fish is fine raw, and should never be overcooked.

Steaks - Rare enough that if you got it to ER they might save it.

Hamburger - grind it myself - absolutely

Venison - try a marinade of apple cider , or a stew of fresh apple chunks and minced venison roast.

Now days if you take the proper sanitary precautions chicken and pork are safe, cook until just done, - over cooking makes either of them terribly dry.

Lord-General Drache - sounds like you're in Texas - find a Cantino Laredo - the Carnitas is absolutely marvelous, fork tender with out being greasy at all!

I like mine mooing, clucking, oinking, hissing, barking, meowing, cawing, neying and not being eaten by me. :p
pfft, hippy

medium to well done. I also like it to be as tough as I can get it. Tender meat is not my thing.

I am a huge fan of steak. Whenever I am in the states I have a big 17 ounce medium-rare steak. Medium rare=The best :cool:
Rare= :p

Beef (if in the USA, or someplace else I feel I can trust it) - Very Rare. Actually, raw beef cubes (Ethiopian style) are really good too!

I am a big fan of steak tartare, but I think the korean version has it over the french.

Funnily enough, the lowly hamburger arose because the culinarily challenged germans did not understand that it was okay to eat beef raw. Typical.

Tuna should never be cooked. (if it needs to be cooked it is a low grade fish anyway, and not worth eating in the first place.) This is also arguably true of salmon, and most other fish.

Avoid live octopus however.

Medium Rare....its all pink in the middle! ;-)

Beef: Medium rare, unless it's prime rib. Then I want a good vet to still be able to save it.

Who needs it cooked :confused:

I like my beef done Texas Style: Knock off the horns, wipe its ass and put it on my plate.


I'm not a Texan BTW. I did start working in the family business when I was only 8. It's a Butcher Shop & Delicatessen. You'd be surprised how many people ask my dad to prepare steak tartare for them, despite the fact its illegal to serve raw meat. (Steak Tartare is basicly raw ground beef with eggs n' spices)We just call it Danish Mince and give them cooking instructions they are free to ignore in the privacy of their home.


I think fewer people would eat meat if they were witness to the process from start to finish and had a better clue what leads up to a perfect AAA Porterhouse Round or Fillet MIgnon.
1) Raise from a (quite cute) calf
2) geld the calf just before maturity (trans: cut of the poor things balls. All the best steaks come froms Steers, not Cows (if you get served Cow anywhere, you're getting ripped off)
3) fatten it up with grade A Feed chock full of sterioids and antibiotics
4) take it to the slaughterhouse along with its brothers and walk it to the conveyor belt
5) knock it out with a bolt-gun, slit its throat and drain it of arterial blood
6) remove the head and neck and hang the steer upside down to drain the rest of the blood,
7)wade through blood up to your knees, skin and gut the steer,
8) quarter it,
9) take the guts and head cheeses (tongue, eyes, lips, brains, bottom palate, uppper cleft, nostrils) and give them to the sausage makers.
10)If you're lucky, the quarters will be delivered to your local butcher, will hang them to age (improves flavour) then cut the quarters down to larger cuts, not cutting to specific cuts or portions until no more than a day or two before it occupies your dinner plate
11)if you're one of those poor miserable wretches forced to buy "steak" etc. at the grocers, step 10 is skipped. The meat is thrown into huge cooler trailkers and shipped to assembly lines were underpaid "meat cutters" mangle everything to exact specifications which are then wrapped in cellophane and picked up from the grocery store meat counter at least a week after the portion was cut.

Lacadaemon: Steak Tartare is originaly DANISH. The Germans are not culinarily challenged. There are a lot of fantastic dishes that come from Germany. Just because you haven't had any or heard of any is entirely your own fault. A lot of "American" Cuisine is in fact German. Ever had Apple Pie? Struddel? Pancakes? Schnitzel? Spaetzle, Rouladden, Big Fat Juicy Steak, Breakfeast Sausages. German cuisine is all about tasting great and filling you up, not how it looks on the plate.
The HOT DOG is a German invention. They realized the horror they had perpetrated and tried to dispose of the evidence, but some Americans found out and adopted it as their national meal, God alone knows why.

French food is so good because they have an ancient tradition invovling stealing other nations recipes and improving upon them vastly.

The only nation truly culinarily challeneged is my own: Canada (english Canada to be precise)

French food is so good because they have an ancient tradition invovling stealing other nations recipes and improving upon them vastly.



French food is also good because they understand that the most potent weapons in the culinary arsenal are butter, cream, foie gras, and truffles.

How do you like you meat cooked?

I prefer to have it cooked by girls in tight denim shorts and halter-tops.

Steaks - Rare enough that if you got it to ER they might save it.

Hamburger - grind it myself - absolutely

Venison - try a marinade of apple cider , or a stew of fresh apple chunks and minced venison roast.

Now days if you take the proper sanitary precautions chicken and pork are safe, cook until just done, - over cooking makes either of them terribly dry.

Lord-General Drache - sounds like you're in Texas - find a Cantino Laredo - the Carnitas is absolutely marvelous, fork tender with out being greasy at all!

Yes, I am. Austin, in fact. I'm googling Cantino now..lol. The only one I'm pullin' up is in Houston...and there is no way steak can possibly good enough to warrant a good few hours driving. ...Can it...?

Now days if you take the proper sanitary precautions chicken and pork are safe, cook until just done, - over cooking makes either of them terribly dry.
!

AMEN. One thing that never fails me for telling when a pork-chop is done just right is to keep an eye on the the topside of the cut *after* having flipped it to cook what is now the bottom-half. When juices just begin to bead and puddle on top, the chop is cooked through, but still tender and moist. I hope that makes sense. It aslo work. when you want a medium rare steak, or are grilling a chicken "cutlet"


This is the best mix for hamburger meat I've ever encountered. It comes from a private recipe book compiled by about 8 generations of Master Butchers. Since my dad retired and no one is carrying on the family tradition, I feel free to share it. The most important aspect is the ratio of the different meats and finding suitably lean pork. Everything else is optional.

1/3 beef, 1/3 veal, 1/3 pork. (all LEAN) Add 1 egg, 1 fistful of breadcrumbs (soaked in water then squeezed to slightly gooey consistency) for each 2lb. of meat.
Add fresh ground black pepper, 1 pinch salt per pound of meat, fresh chopped green onions and/or finely chopped red onions.
Mash together into even consistency, form into balls, flatten into patty shape, refrigerate for 1/2 hour before BBQing.

Suitably lean ground pork may be hard to find. Choose meat only from leanest pork hocks and closest to bone.

Medium-Well done. No blood.

Well done!

I wont eat it any other way,ther is just something so awesome about eating something that you have burnt to a crisp knowing that it was an animal that was living and bred just for my cosumption(well sort of).Mwa ha ha ha ha ha ha.

Funnily enough, the lowly hamburger arose because the culinarily challenged germans did not understand that it was okay to eat beef raw. Typical.
That must be why Kölsche Tartar (Tartar Cologne style) is so popular around here, eh? Its tartar with the yellow of an egg (raw), pepper, salt, cayenne, finely chopped onion, small piece of butter, caper berries, pickled cucumbers, chile and anchovy. Mix like you like it, voila.
Then there is Mett, raw and spiced minced pork, mostly eaten on buns.
Seems like you giving in to prejudices.

I prefer to have it cooked by girls in tight denim shorts and halter-tops.

*sigh*
Pedantic. Why can't you just mis-read the title like the rest of us?