I like mine blue rare. I suspect raw would be fine if the meat was actually fresh but there's always days between slaughter and plate, so the meat is effective

I like mine blue rare. I suspect raw would be fine if the meat was actually fresh but there's always days between slaughter and plate, so the meat is effectively decomposing by the time we cook. Another point is that the more you cook red meat, the higher the chance you'll get cancer. My personal anecdote also tells me that the rarest the steak, the easier the digestion and the greater the benefits (muscle gain, workout performance and appetite control). I usually eat low-carb and near zero grains and cereals though. As always with personal anecdotes, YMMV.