What does medium-rare even mean?
Chapman will have more to say on that, but it means nothing, like almost every other word used to describe food.
Natural, organic, sustainable, audited, local, dolphin-free. If a farmer can make a living at it, great for them.
But it’s all marketing bullshit and has nothing to do with safety.
This does.
The Kingswood Arms in Waterhouse Lane was downgraded from a 5 to a 1 following a visit in February, a decision that has left landlord Tony Slayford furious.
He told the Mirror: “That is the only reason why we went to number 1, which I am absolutely disgusted about. They were happy with all the cleanliness. Everything is spot on.”
The pub has been offering burgers cooked medium-to-rare for more than five years, but has always asked customers to sign a disclaimer beforehand.
Mr Slayford said previous inspectors from Reigate and Banstead Borough Council had never raised it as an issue, but he has now amended menus to say all burgers must be well done.
Mr Slayford added: “It’s because they [the council] don’t like it. It’s not illegal at all. Other burger chains do it, but Reigate and Banstead council do not like it. Different councils do different things. In London, you can do it.
“We didn’t know. We were not told previously. I’m fuming about it, absolutely fuming. I have been here 30 years and I have never, ever had a problem.
“For 15 years we have been a 5, we haven’t dropped at all. I think what has happened with us is completely unjust. We are thinking of taking the council to court.
“If someone asks for medium to rare burgers, we are talking 1 in about 2,000 people. I was devastated. We have had a solicitor involved. To me, keeping the five stars is very important.”
Mr Slayford said inspectors were going to revisit before August 1.
Katie Jackson, Environmental Health Manager said, “The lowering of the Food Hygiene Rating Scheme score from 5 to 1 at the Kingswood Arms was not solely based on the issue of serving rare burgers.
“Our rating was based on a number of food hygiene deficiencies, of which the landlord is aware. Mr Slayford appealed against the rating but was unsuccessful and we have provided him with detailed advice about why his score was lowered, the issues he needs to tackle and the changes he should make to achieve an improved rating.
“When assessing the safety and hygiene of serving burgers cooked medium and rare, we follow the advice of the national Food Standards Agency.”
Why can you have a safe rare steak and not a rare burger?
The British Hospitality Asssociation says: “Bacteria, for example E. coli, tend to be found on the outside surfaces of meat, rather than the inside, of a steak or joint of meat. If you mince meat, the outside surfaces are then mixed up with bacteria inside and this means that any E. coli from the outside will be mixed all the way through the burger.
“But if you sear the outside of a steak, you will have killed off the bacteria on the outside surfaces and the inside surfaces will be safe even if served rare.”
How many steaks in the UK are needle or blade tenderized?
It’s about 11 per cent in the U.S. and Canada, and both countries now require labels.
Guess the Brits have other matters to deal with.
But let John Oliver explain (really NSFV).