National standardisation

Joined Sep 16, 2014
Hello all Aussie chefs. I write to you asking to know what your government regulated food standards branch is called? In particular I want to have clinical paperwork on steaks. Even further I am steak grading 'blue, to rare to medium to char' where can I access this info? The kind of shit someone would learn in a culinary school, apprenticeship style. Gotta love having simply worked in a kitchen aye? maybe school is cool?!

I had a dispute at work and I want to clear the air with some data..... Here's what the national code says in regards to such and such topic.

thanks for your help,

Joined Aug 22, 2013
Seconde this. 80-110 blue rare, 115-130 medium rare, 140- medium, 150- medium well, 160- well
Joined Feb 13, 2013
I would have to disagree about 80 degrees being bleu, thats virtually raw. A cow's body temperature is 102 degrees. Not much protein coagulation of the muscle being cooked is happening at 80 degrees. A steak "cooked" sous vide to 80 degrees would show that its still essentially raw but a steak cooked in a traditional way to 80 degrees might be considered bleu to some because of the maillard and flavor on the surface but the center is still raw. I would assume a lot of this depends on ones definition on bleu as well.
Joined Aug 22, 2013
I thought it was a bit extreme too. To be honest I googled steak temps and pulled the info off a site called what'
On second check I found they don't have any reputable sources. Like you said different peoples.
Joined Sep 25, 2014
this is why I hate steak. sometimes you get one back and you say to yourself... if I cut into a steak like this and say it's not medium rare, then what is?

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