re: Most Americans prefer their beef well done

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Misleading title

The chart says that 52% of people prefer their burgers well done

That is the only category of beef where well done surpasses the 50% mark

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Your complaint has been submitted to the TD.com ombudsman for review. A full report will issue in 6-8 weeks.

(ie, lighten up Francis)

This is completely misleading.

Oh wait it started on the OT.. No suprise

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Why take the chance? Read the health inspections on-line and you find that the best of places are among the worst offenders.

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I grew up with bacteria books on the kitchen table, and raised by a micro biologist. I know full well what's up here. It's been drilled in my head, and I understand the concern. I just try to keep myself up to speed on who's doing what and then frequent those places because of the trust I have in them. My options are few, but at least I know when I get a burger from a reputable place that loves food and has food principles I am getting the best I can get.

Truth is, I see no risk in getting a medium burger from a place where I know it's safe. Like eating raw oysters from reputable people. I've gotten sick off of not so reputable places, and so I choose wisely now.


When I buy meat in the store, I also make sure that I only purchase meat I know for a fact is quality meat that was ground at the store or I have it ground, or grind it myself. I ask them, and I ask people I know who know. It's important to be informed rather than rely upon blind faith, especially these days where failure is around every corner. It's also important to know your butcher and have a certain amount of trust in them as an artizan and professional, not just the guy who puts the meat out in the cooler for you to buy.

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Patty is sitting in beef broth waiting for the well done customer and grill marks put on it.

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Is that how they do it at curbside?

FYI There is free beef on LA 30 this morning.

Might want to cook it well done though.

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I think I could eat a steak that was still warm from the cow's body heat, if I could get it that fresh I wouldn't have to cook it.

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Ah, but you would truly miss out on the wonders of a well aged steak...

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Is that how they do it at curbside?

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Not sure that's necessary PM, as that's not really the group that makes up their fan base, but that's how it's done most everywhere because customers aren't willing to wait the amount of time it takes to overcook a thick piece of hamburger, and while you've got multiple tables at a restaurant ordering burgers and a table with two tickets medium, another mid well, and another well done, you've got ten or fifteen other tables doing the same thing and so things get really screwed up in timing with multiple tickets on the rail, so if you don't then people start getting overcooked meat resting under a heat lamp still cooking waiting for Frank's well done hockey puck to get cooked, or if not, then they're all cold.

What does it matter what Frank gets? Frank likes beef jerkey.

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A steak is different as the inside of the steak is never exposed.

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not so fast...

Meat Glue!

I developed a theory years ago working in a semi-upscale restaurant that had a variety of classes of patrons.

It goes like this, the cooking time of one's steak is inversly proportional to one's class.

Basically poor and low class people prefer their meats well done, where wealthier and higher class people prefer their meats more on the rare side.

Many people's feelings get hurt when I tell them this theory.



ETA: Graph