[jyl]

I should admit that I also like bringing home a nice cut of beef, grinding it myself (I have one of those old hand cranked meat grinders), and eating the ground beef raw. Mound it up on a plate, embellish with a raw egg, some chopped onions and minced garlic, capers, salt, lots of pepper. Yummmmm! The French call it boeuf hachee, you can order it at many restaurants.

And don't forget the delights of carpaccio, I make it with beef tenderloin sliced thin and pounded thinner. Eat it raw with salt, pepper and olive oil.

So there's no beef too rare for my tastes. Assuming it is a good cut.