One can turn a nice piece of meat into a bad piece of meat, but one cannot make a bad peice of meat into a good peice of meat. Medium rare is the devil's gate cutoff!!!!

I'll admit, I do like my red meat on the rare side, but one will find that the more well cooked a piece of red meat is cooked, the tougher and gamier it will taste, particularly with ultra lean game meat. One should strive to enjoy red meat as rare as one can stand. Some meats like ostrich, beef, kudu, gemsbok, whitetail deer, moose and caribou and the like, lend themselves well to being cooked toward the rare side. Pork and chicken is the toughest to cook. It needs to be cooked so the juices run clear, but not a micro second more. Most people cook pork until the meat looks white when cut open: news flash: pork is supposed to freakin well be pink and is at its finest that way so long as the juices run clear.

For those that like their steaks cooked medium or more done, I would suggest eating the sole liner product at the local shoe store for an equivalent dining experience. I rarely feel strongly opinionated about much of anything at all, but cooking red meat is an art form and a religion that if asked to be done in an uncouth or philistine-like overly cooked manner, would be cause to have the executive chef of any truly fine restaurant run out of the kitchen swinging a meat cleaver with vengeance on his mind and blood lust in his wild eyes!!!