Tell me how you like your meat and I'll tell you who you are... This is THE question that restaurant waiters ask hundreds of times a day and that makes all the difference for the customer:"How cooked, red meat ? ". There are many steak lovers who like them medium or well done, and although they notify when ordering, there are often failures… which are not really, according to Mark Pastore , at the head of the American meat producer Pat LaFrieda. The man indeed explains to the New York Post that restaurants tend to bring meat to the table that is less cooked than the customer has requested, according to an economic strategy that aims to limit losses.
Yes, overcooked meat is good to throw in the trash when too raw meat can benefit from a new turn on the grill. Pure logic! “The current norm is this:the customer who expects his steak to be medium is using a new expression, “medium plus”, because many find that the meat arrives too raw », explains Mark Pastore. Not sure that this new concept of cooking has been widely installed in France, do not be surprised if the waiter asks you for clarification concerning the "à point plus"... We can understand that restaurateurs avoid wasting meat at all costs because the pieces are among the most expensive dishes. The next time you see your entrecôte arrive too pink, don't blame the waiter with the so-called faulty memory:it's in the kitchen that it happens, and chances are it was done on purpose...
