I watch alot of cooking shows on TV and most of them if not all cooked their beef steaks or tenderloin rare to medium rare. And the host saying they want to see blood at the center of steak or tenderloins. Given that I have not done whole alot of research on this, I'm thinking to myself that eating rare or semi rare meat can't be that healthy for human digesting system.

Meats such as Pork, Turkey or Chicken are required to be cooked all the way thru (165 degree) to be healthy for consumption. Wonder why not the same for beef steaks such as Filet mignon, Prime Rib or Ribeye steaks.

https://i.dailymail.co.uk/1s/2023/06/27/13/72554945-12235587-In_fact_Robert_said_he_personally_refuses_to_eat_any_meat_that_s-a-8_1687867493370.jpg

Snobby chefs say you should only eat meat cooked rare.

The truth is that you should eat it anyway you like it as long as it is cooked enough to kill bacteria.

I personally think the happy medium is well, medium. ;) Not bloody red(Rare) ot completely gray(Well done) but just in the middle(Medium) :)

The truth is that you should eat it anyway you like it as long as it is cooked enough to kill bacteria.

If you want to kill bacteria, one have no choice but to eat the steak medium to medium well (preferably the ladder).

I usually prefer my steak well done