Why is getting a rare steak such an impossibility in Ireland?

tuxy

the beer revolu wrote: »

Yes, burgers and chicken, and pork need to be cooked through.
The Irish way, though, is to cook them sufficiently, then cook a good bit more, "just to be sure", rendering chicken, pork and burgers completely dry and tasteless.
I rarely order any of the above in Ireland unless I have confidence in the restaurant.

What if people don't like beef but want to support the farmers that will have a very difficult time because of brexit? The best option for them is to remove as much beef flavor as possible.

El_Duderino 09

tuxy wrote: »

What if people don't like beef but want to support the farmers that will have a very difficult time because of brexit? The best option for them is to remove as much beef flavor as possible.

They could set up a Patreon.com page for farmers. Or support government to give them subsidies.

coolshannagh28

odyssey06 wrote: »

Interesting review of FX Buckleys Pembroke... maybe not the sure bet after all
https://www.irishexaminer.com/breakingnews/lifestyle/foodanddrink/restaurant-review-fx-buckley-steakhouse-dublin-943065.html

Rump steak had the best flavour, beefy and rich tasting but was also a bit closer to ‘medium-well’ rather than ‘medium-rare’ as requested.
My 10oz sirloin (€32) —strictly speaking a striploin — fell the other way and rather than rare was served blue with just 2-3 mm cooked flesh.

I ate there fairly recently and had the kidneys followed by the sirloin ; a really good steak slightly under my preference for rare but definitely will return.

Potential-Monke

murpho999 wrote: »

I don't get this as all the meat flavour and tenderness have been cooked out of it.

I don't get this as even a properly cooked well done steak has flavour and tenderness. Maybe ya'll are just getting badly cooked well done steaks?