Why Do Restaurants Serve Beef and Other Meats Slightly Undercooked? Has the Standard for Meat Doneness Changed in Recent Years?

The default method of serving meat in restaurants is medium rare, meaning a bit less cooked than medium. By popular request, this is what customers usually get if they do not specify any other preference. Cooking meat to well done is typically reserved for those who prefer their meat well-cooked. However, there are several reasons why chefs and restaurants might serve meat that is slightly undercooked. Let us explore these reasons and the evolving standards of meat doneness in modern dining experiences.

The Convenience of Serving Undercooked Meats

The key advantage of serving meat that is slightly undercooked is the ability to make adjustments easily. When a diner orders a piece of steak that is a bit undercooked, the restaurant can simply send it back to the kitchen for a few more minutes of cooking time. This ensures that every diner receives meat that is cooked to their preferred level, without the risk of wasting any food. New to restaurants, this approach is universally preferred by chefs and servers. Not only does it reduce food waste, but it also ensures customer satisfaction, achieving a win-win situation for both the restaurant and the diner.

Food Safety and Cooking Standards

Traditionally, serving medium-rare meat has been a popular and safe choice, thanks to the popularity of rare cuts like filet mignon and ribeye. However, in recent years, the standards for meat doneness have evolved based on several factors including food safety and customer preference.

Food Safety: Many diners today are more aware of food safety and the risks associated with undercooked meat. While rare meats are delicious, they also carry a higher risk of bacterial contamination, such as E. coli, which can cause food poisoning. To address this, many restaurants now offer a spectrum of doneness options, ensuring that diners can choose a level of doneness that aligns with their personal comfort and risk tolerance.

Customer Preference: Customer preferences have also shifted over time. Today, more diners are ordering steaks, chicken, and other proteins that are medium or well done. This trend is driven by a desire for food that is more consistent in terms of texture and flavor. Additionally, some cultures and chefs now emphasize the benefits of well-done meat, focusing on its dry, savory qualities and the less tender cuts of meat that can be perfectly cooked with longer cooking times.

The Evolution of Meat Doneness Standards

The standards for meat doneness have evolved over the years, with a shift towards providing a wider range of options to cater to diverse tastes and preferences. This evolution is evident in both the steakhouse and casual dining segments. Chefs now use a variety of techniques, such as searing and sous-vide cooking, to achieve the desired level of doneness while preserving the integrity and flavor of the meat.

Sous-Vide Cooking: Sous-vide cooking is a method where meat is sealed in a vacuum bag and cooked in a water bath at a precise temperature. This technique allows for greater control over the cooking process, resulting in meat that is evenly cooked to the desired level of doneness. Sous-vide-cooked meat can reach the level of doneness a diner prefers, whether it is rare, medium-rare, or even well-done. This method is gaining popularity among both home cooks and professional kitchens, offering a high level of precision and consistency.

Searing Techniques: Searing is another key technique used to achieve the perfect level of doneness. The process involves quickly heating the surface of the meat to create a flavorful crust while the interior remains tender and juicy. For example, a steak that is seared on the outside can be cooked to a desired level of doneness with careful control over the cooking time. This technique is particularly popular for steaks and other cuts that benefit from a well-defined crust.

Why Eat Anything Dead to Live?

David Coman-Hill, a renowned author and expert in ethical and sustainable food practices, argues that there are compelling reasons to choose plant-based alternatives. In his documentaries, Meet Your Meat, Diet for a New America, and Diet for a New Planet, he addresses the environmental and health impacts of consuming animal products. These documentaries delve into the complex relationships between diet, the environment, and public health, offering valuable insights into the concept of “eating anything dead to live.”

For those interested in exploring these topics further, the documentaries provide a wealth of information. They highlight the benefits of a plant-based diet, including reduced risk of heart disease, improved digestion, and a lower carbon footprint. Additionally, they explore the ethical considerations of raising and slaughtering animals for food, encouraging viewers to reconsider their dietary choices and their impact on the planet.

In conclusion, the trend of serving undercooked meat in restaurants is influenced by a combination of practical considerations, evolving cooking techniques, and changing customer preferences. While the traditional standard for meat doneness is medium rare, restaurants are increasingly offering a range of options to cater to diverse tastes and enhance overall dining experiences. For those seeking further enlightenment on the topic of meat consumption, documentaries like Meet Your Meat, Diet for a New America, and Diet for a New Planet offer valuable perspectives and insights.