Let's Cooking: TNL!

Unless I'm cooking it. I will order rare. Don't care. I've been burned too many times.

Definitely depends on the cut, but there is just something about raw beef that I love. Something about raw meets in general (obviously not chicken or pork for obvious reasons). Whenever my family does fondue or raclette, I'll even eat the shrimp raw. I'm a pretty big adventurous eater, but I definitely just prefer most meets raw.

I like steak rare but it has to be atleast cooked enough for the fat to soften up. I guess raw would be doable with a really lean cut or sliced thinly like sashimi, but nothing is worse than chewy, fibrous fat.

Do they not have beef carpaccio in Australia?

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Originally Posted by icarusfall

All depends on the cut. I feel like eating rare meat has become this dick measure thing. A ribeye is better when cooked to medium. Otherwise the fat can't render and you're just chewing forever. Sirloin is my favorite cut and I prefer it mid rare. Onglet (hangar) as well. If you ever go to a fancy steak house and order an A-5 Wagyu rare, you're doing the whole steak thing wrong.

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Hangar steak is my favorite cut.

In related news This is an interesting article if you like Kobe or wagyu

Definitely. Thing about it is really just a level of marbling expected. There are comparable steaks available, but not "Kobe".

There are since 2012.

Yeah, but nearly all of what you'd order isn't actually Kobe - even though it's around. Restaurants just say it.

I read about that somewhere recently.

My understanding was that that was always a genericized term from the word 'go' unless you're in Japan or a high-end 'raunt.