Quote:
Originally Posted by Herr-Berbunch
I like my steaks rare, but roast beef should be pink in the middle. The blood doesn't bother me, but I once had a colleague who had his steaks 'blue'. I love passing the butcher's and smelling raw meat, but I couldn't eat the cold bloody thing!!!  |
Yeah, I agree. But I cook a roast to medium and it is still red clean through. The meat has the cooked texture, but red (vs rare where the texture is different—closer to raw (but not quite)). If that makes any sense.
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