Blue is the lightest amount of cooking then rare
Very lightly cooked meat is referred to as being rare.
It is called blue or in most cases rare
The meat from a deer is called venison. Cooked properly, it is very tasty and low in fat.
Non-cooked meat is usually pink in the middle. If you eat non- cooked meat you get very sick and you could possibly die!
I suggest no sometimes it can be very toxic.
Searing means to cook the meat quickly over very high heat un til the meat is browned lightly on all sides.
Yes. I have seen and eaten cooked, whole shrimp - head, shell, everything. They were lightly battered and deep fried. A little crunchy, but very tasty.
Yes. Many small farms feed cooked meat scraps from the kitchen to the flock. This would include meat and vegetables. Cooked meat would not transfer any possible pathogen from poultry meat fed to the flock. You are safe to do this.
With meat kebabs your meat should be fully cooked and no pink or pinkish flesh colour should be present, juices from the meat should be clear and have no traces of blood in. Meat should also be very hot to ensure there is no nasty bacteria present. If you buy a kebab from kebab outlets make sure they go through a two step process of cooking the meat. Meat being cooked on the spit should be finally cooked on a hot plate before being put in your pita bread or wrap. If you go to an establishment that carries this process out your kebab meat should be fully cooked and safe. This will eliminate the problems mentioned earlier with uncooked kebab meat.
Cow heel is cooked very slowly (about 2-3hours), until the meat falls off the bone. It is usually cooked in a stew or a soup. Alternately, it can be cooked and jellied, then served cold.
I would call it rare or if it is very red in the middle as very rare. I would not eat either.
Yes. Gluten is a "protein substance" that is left after the starch is removed from certain grains. Since ham is a meat, not a grain, there is no gluten in it. This answer is technically accurate if you'r asking about the "pure meat" meaning it hasn't been cooked/marinated exc. If it is packaged lunch meat or meat at a restaurant you need to be very carefull because a lot of meat does have glutten from what it was cooked in.
Then you should have some very, Very, very thin slices. The proteins of the meat undergo at contact with the lemon juice the same changes as if the meat would have been cooked, but only where there is a contact, and so, not in the inside of your steak. (It works with oysters all right because they are liquid.)
Yes, its as healthy as cheese gets!