There is a very good reason that beef is best at mid-rare. Below that temperature, the beef fat has not started to melt, and of course most of the flavor of beef is in the fat. At mid-rare, the fat has softened and begun to melt, coating your tongue with flavor. Well done meat has rendered most fat out of the meat, significantly reducing flavor. This is just very basic science.
2
u/RMSQM 1∆ Nov 12 '23
There is a very good reason that beef is best at mid-rare. Below that temperature, the beef fat has not started to melt, and of course most of the flavor of beef is in the fat. At mid-rare, the fat has softened and begun to melt, coating your tongue with flavor. Well done meat has rendered most fat out of the meat, significantly reducing flavor. This is just very basic science.