"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-12-2010, 06:48 PM   #1
Assistant Cook
 
Join Date: Aug 2010
Posts: 23
Cooking temperature of rare fillet steak?

The minimum cooking temperature for beef as reccommended by Foodsafety.gov is 145f , however this would result in a medium steak.

A rare steak shouldn't exceed approx 130f , a blue steak would probably be below 120f.

Would cooking to 120f present a high risk of food poisoning ? ( all safety/storage precautions taken ).

From a commercial point of view whos taking the risk , me or my customer or both of us ?

I,ve been a chef for many years and have never had a problem , but the cooking temperatures go against good food hygiene practices.

__________________

__________________
acc2020 is offline   Reply With Quote
Old 11-12-2010, 08:29 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,343
These days restaurants all have a warning on their menus about eating raw or undercooked meats.

If you're selling steaks, they had better be cooked they way the customer ordered it or you're out of business.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-12-2010, 08:35 PM   #3
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,406
I've read that when basic hygienic rules are followed and when fresh meat is used the risk for food poisoning is low in steak tartare which is completely uncooked. It is not recommended for people who have a weakened immune system or suffer from a chronic illness, because for these people there is a greater risk of E.coli and salmonella. I would think the same rule applies for rare steak as for steak tartare under the USDA recommendation of a minimum temp of 145.

But with that said...i think eating blood is gross. I know I'm opening a can of worms with that comment as many like their steaks rare but I'm just sayin'
__________________


. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
mollyanne is offline   Reply With Quote
Old 11-12-2010, 09:10 PM   #4
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Don't worry KL. Everyone has a favorite. For me, I'd rather eat shoe leather than a well done steak, but on the other hand I want my burger to not have any pink in it at all. Go figure.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-12-2010, 09:23 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,343
Quote:
Originally Posted by Zhizara View Post
... but on the other hand I want my burger to not have any pink in it at all. Go figure.

I don't mean this as a sexist comment but I have had a number of women tell me the same thing. Steaks can be anywhere from rare to medium but there cannot be any pink in a burger. They all said it's a texture thing.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-12-2010, 09:24 PM   #6
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,631
My local over-priced burger joint with valet parking serves their burgers med-rare by default. They grind their own meat so I'm sure they know what they're doing and I don't mind eating it that way as I do with steaks, for the most part.
From all other places I enjoy well done burgers, including from my own grill, as long as they're juicy.
__________________
roadfix is offline   Reply With Quote
Old 11-12-2010, 09:29 PM   #7
Assistant Cook
 
Join Date: Aug 2010
Posts: 23
Burgers are put through a mincer and therefore is likely to be more prone to cross infection , which is why they tend to be fully cooked.
__________________
acc2020 is offline   Reply With Quote
Old 11-12-2010, 09:32 PM   #8
Assistant Cook
 
Join Date: Aug 2010
Posts: 23
Are those med rare burgers cooked to the reccommended minimum temperatures for beef , if so they would end up fully cooked.
__________________
acc2020 is offline   Reply With Quote
Old 11-12-2010, 10:08 PM   #9
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Burgers to me are YUK...I'll take a med rare steak if I have to now I just dont like big pieces of meat. I like the size in chinese food and chicken is out. I fix for the others but just can't get it to go down.
I love veggies cooked crunchy,
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-12-2010, 10:13 PM   #10
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,631
I like my rice and pasta al dente and most of my meats med-rare.
__________________

__________________
roadfix is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.