02/06/2026
Just right OR
Just raw
•••
Both perfectly fine, quality matters here 😉
For those who think it’s still raw please understand two terms:
1. MYOGLOBIN:
An iron- and oxygen-binding protein found in the skeletal muscle and heart tissue of vertebrates. Therefore, The red liquid often seen on a plate of rare steak is NOT blood—it is myoglobin mixed with water. The darker the red, the higher the concentration
2. MAILLARD:
Heat causes sugars and proteins to react, creating brown, flavorful food…..A.K.A. Searing
3. If you trust and know the quality, go ahead and enjoy a rare to medium burger or steak!!
4. We will See You On The Grill 💥
•••
