Rare meat is the least cooked of the common steak and burger doneness levels, appealing to those who enjoy a very tender and flavorful cut.
While "rare" implies uncommon, its actual frequency as an order depends heavily on factors like location, restaurant type, cut of meat, and individual preferences. It is not the most common order, generally. Many diners opt for medium-rare or medium. However, it is also not the least common, as some people prefer well-done.
Here's a breakdown:
- Characteristics of Rare Meat: Rare meat, specifically steak, boasts a bright red center and an internal temperature of around 125°F (52°C).
- Popularity Factors:
- Cut of Meat: More tender cuts, like filet mignon, are often preferred rare because they remain tender even with minimal cooking. Tougher cuts are usually cooked more to break down fibers.
- Restaurant Type: High-end steakhouses are more likely to have customers ordering rare steaks compared to casual dining establishments.
- Regional Preferences: Tastes vary geographically.
- Food Safety Concerns: Some individuals avoid rare meat due to concerns about bacteria, even though the searing process kills surface bacteria.
In summary, "rare" as a description defines a specific level of doneness. Its actual frequency as an order will depend on various factors and isn't objectively rare in the sense of being an anomaly.
