The preference for less cooked meat, such as rare or medium rare, is not exclusive to European-origin people but can be found in various cultures and cuisines around the world. However, it's worth noting that cooking preferences can vary among individuals and are not solely based on one's cultural background.
There are a few reasons why some people prefer their meat less cooked:
Taste and texture: Less cooked meat tends to be juicier and more tender compared to well-done meat. It retains a certain level of natural moisture and can have a more succulent texture, which some individuals find appealing.
Flavor development: Cooking meat at lower temperatures allows for different flavor profiles to develop. The Maillard reaction, responsible for the browning and flavor development that occurs during cooking, can take place differently at various levels of doneness. Some people enjoy the unique flavors and aromas that arise from rare or medium rare meat.
Cultural and culinary traditions: In certain culinary traditions, such as French cuisine, rare or medium rare meat preparations are considered a delicacy and are deeply ingrained in the culture. These traditions can influence individual preferences and create a cultural norm.
It's important to note that personal preferences for meat doneness can vary greatly, and there is no universally "correct" way to enjoy meat. Cooking meat to different levels of doneness is a matter of personal taste and cultural influence. It's always essential to ensure that meat is cooked to a safe internal temperature to prevent foodborne illnesses.