Raw meat at restuarants.

#1
Went out for a meal last night with Mrs BTM and decided to push the boat out and go to local Harvester :) I ordered steak, as per, and requested it bluer than blue - in fact, don't cook it, just shout at it a little....Actually, just send it out raw.

It came out as rare, not what I ordered so we kicked one up. Apprently, for legal reasons, they cannot cook it so blue however I've never had a problem anywhere else and waiters often try to talk me out of steak tartare! Is there a legal background to this or where the restaurant just being overly cautious? They refunded the cost so not whinging - just curious as to legal requirements to cook meat.
 
#2
My local bar & resturant has a disclaimer on the menu that say's they are not responsible for any steaks that are ordered over Medium...Had one from there the other month when & an old mate from my time in the RAF visited & we went for a meal & a few beers,medium rare & it was like cutting thru butter it was that tender!Perfect!!
 

ACAB

On ROPS
On ROPs
#3
Mrs ACAB always has her steak blue and, over the years, it's been pretty hit and miss even using the same restaurant. We have never experienced some Health and Safety Nazi saying they can't cook it blue for legal reasons though.
 
#4
This might sound fucked up but i like it pretty much raw which tends to scare off many restaurants.
 
#5
Mrs ACAB always has her steak blue and, over the years, it's been pretty hit and miss even using the same restaurant. We have never experienced some Health and Safety Nazi saying they can't cook it blue for legal reasons though.
Thats probably because it has **** all to do with Health and Safety, but more to do with the Food Safety Act. There is nothing stopping a blue steak from being served legislatively, it is down to the restaurants confidence in their own HACCP procedures...


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maguire

LE
Book Reviewer
#6
Thats probably because it has **** all to do with Health and Safety, but more to do with the Food Safety Act. There is nothing stopping a blue steak from being served legislatively, it is down to the restaurants confidence in their own HACCP procedures...


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and in a corporate chain like harvester, they are going to be very wary of any potential 'incidents' arising from serving food like this, whether the consequences are legal trouble or just the bad publicity.
in fact, wtf are you (the OP) doing going for a steak in a place like that anyway??? it's hardly fine dining. ;)
 
#7
Thats probably because it has **** all to do with Health and Safety, but more to do with the Food Safety Act. There is nothing stopping a blue steak from being served legislatively, it is down to the restaurants confidence in their own HACCP procedures...


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Spot on.

Wetherspoons and yates have the same policy.

The steak is made safe as long as the entire outside of it has been seared as that is where the pathogens live.

Anywhere between rare and medium rare is the best. Blue doesnt get the juices in the steak flowing so can be quite rubbery. Anything over medium and you risk being served shoe leather.

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#8
Went out for a meal last night with Mrs BTM and decided to push the boat out and go to local Harvester :) I ordered steak, as per, and requested it bluer than blue - in fact, don't cook it, just shout at it a little....Actually, just send it out raw.

It came out as rare, not what I ordered so we kicked one up. Apprently, for legal reasons, they cannot cook it so blue however I've never had a problem anywhere else and waiters often try to talk me out of steak tartare! Is there a legal background to this or where the restaurant just being overly cautious? They refunded the cost so not whinging - just curious as to legal requirements to cook meat.
I'd never know when to stop hitting you.

Don't try and large it and pretend you can afford to buy "blue" steak in a restaurant.

You're full of shit.
 

Drivers_lag

On ROPS
On ROPs
#11
Serves you right for being a cheapskate twat and eating a Harvester. I wouldn't feed my ******* dog from a Harvester.

Try going to a proper restaurant next time. One that has a proper chef, not a grotty east European in funky trousers knocking out packet food and chicken ding.
 
#13
Serves you right for being a cheapskate twat and eating a Harvester. I wouldn't feed my ******* dog from a Harvester.

Try going to a proper restaurant next time. One that has a proper chef, not a grotty east European in funky trousers knocking out packet food and chicken ding.
Is your dog fussy ? A poodle ?
 
#14
I'm not sure I'd class Harvester as a restaurant. I suppose it's ok for Chav's
The only "blue" steak I've had was in the poshest restaurant in Stan Lee. K13 knows where it is.

It also cost over £25*, so I doubt the OP could afford that. Being 22, with a kid and a missus.

*That was without chips and veg.
 
#17
Spot on.

Wetherspoons and yates have the same policy.

The steak is made safe as long as the entire outside of it has been seared as that is where the pathogens live.

Anywhere between rare and medium rare is the best. Blue doesnt get the juices in the steak flowing so can be quite rubbery. Anything over medium and you risk being served shoe leather.

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I kill and hang my own beef. Usually kill in early November and hang for a minimum of 28 days (average temp 8C) with the head still on as that keeps the carcass straight. I always have blue, that is six to ten seconds over the heat and the meat is always tender. Cheap crap that has been frozen immediately after slaughter and in all probability still has some blood in it is a different matter. Having said that I have never had issues eating raw meat including some of the more interesting offerings that the Inu offer.
 
D

Davetheclown

Guest
#19
Food Safety Agency, advice is that anything liable to cause food poisoning not be served, however a restaurant can ask you to sign a disclaimer saying you want raw egg, or a steak blue.
 
#20
This is a common problem with chain store type eateries as they use the cheapest possible produce and abjectly poor cooking techniques, plus they work on a 400% mark up. We have the same problem here – our local “family” bistro is only too pleased to provide my man with a steak that is to his liking, “En Vivant” yet the “Buffalo Grill” in Morlaix is horrified and bewildered when he requests his steak that way and refuses point blank, bunch of chattes.

Had a similar problem with a well-known eatery in Portsmouth the other month – after sending our food back TWICE we demanded the manager brought us his chef (my man suggested on a plate, stuffed and trussed) ……….. poor young thing was having a movement and as for his “kitchen”. it was banks of microwaves and fryers that cooked everything from frozen!!! No wonder the meal was so appalling: it could have been kicked to London and back with no ill-effects – putain de merde. If you ever you have the misfortune to walk into a commercial kitchen and see “Aldi or Lidl” freezer bags laying around – eat elsewhere!!!
 

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