Sir, – Restaurants no longer serve medium-rare juicy hamburgers; the order of the night is well done only.
The same applies to a steak. Juicy medium to red, sir? Impossible, well done only; and up appears a brown slab of what looks and tastes like compressed cardboard.
Let the food safety people concentrate on ensuring that produce is disease-free at source, safe for human consumption – and leave the rest to the consumer and the chef.
If I want steak tartare, that’s my business. The whole thing is a bellyache! – Yours, etc,