Why are Western restaurants all slightly cooked beef, eating raw meat is not digestion

Slightly rare represents the degree of raw and cooked steak, and the degree of doneness of steak is near-raw, fractional, three-fractional, medium-rare, medium-rare, medium-rare, and fully rare. When making steak, you make different doneness according to your own taste, so how rare is the steak the best?

NO1, near-raw steak: the inner layer of raw meat maintains the original meat taste, the taste is tender, moist and soft, and a lot of juice, it tastes very fresh and has a raw meat feeling.

NO2, medium-rare steak: there is a certain temperature inside, and there are raw and cooked parts at the same time. The taste is heavier, more like eating raw steak. However, the taste is also tender and tender, with a juicy umami, and the layering of raw and cooked is intertwined.

NO3, medium-rare steak: the taste is better than raw steak, the taste is generally tender, the meat is diversified, and it is relatively delicious.

NO4, medium-rare steak: the taste is not too tender, the temperature and taste of the whole steak are balanced, and there is a sense of heaviness.

NO5, medium-rare steak: the taste begins to be thick, elastic, and chewy. The texture is on the heavy side and has a chewy feel.

NO6, fully cooked steak: the beef has been cooked as a whole, the taste is relatively thick, and the taste is firm, elastic and chewy.

Mom network encyclopedia chatter: There is no clear rule that steak is best cooked and delicious, and everyone's taste and acceptance are different. However, it is generally recommended to eat medium-rare, but if you have eaten full-rare before, you should try medium-rare first.

In addition, foreign countries do not have the saying that they are nine ripe, only China has nine ripe.