> Cow meat is better when rare

A few pitmasters in Texas would like to have a word with you about over-generalizing....

Seriously though - a cow is a huge animal with many cuts. Some are better rare, some are sublime when cooked to a high enough heat to break down the collagen in it.

Visit Japan sometime, health and sanitary standards are so high that you can have chicken ordered rare.

It is a bit shocking and I know a few people who just couldn't do it, we are so conditioned in the west to "rare chicken will kill you".

But, if you can manage it, very delicious. :)

Slightly pink pork is generally considered safe in most countries now, and preferred for some leaner styles (like pork chops/medallions). I've tried it and it benefits just like a beef steak.