On Sat, 11 Sep 2004 09:57:17 -0400, Steve Calvin
> wrote:

>Stephen Russell wrote:
>
>>
>> I ask for a blood rare end cut when getting prime rib.
>>
>> Steaks Rare.
>> Pork - cooked but not dead
>> Chicken - moist.
>>
>>
>
>ok, I've gotta ask. How do you get a blood rare end cut? If it were
>blood rare at the end the rest of it wouldn't have even gotten started
>yet.

It's an illusion. The meat is cooked under pressure in an Autosham
after first being browned off [also in the Autosham].. You can indeed
get an end cut which is rare - and that consistency extends throughout
the whole roast.

Harry