Supposedly cooks save bad (full of tendons, nerves, or other gristle) meat until someone orders meat well-done. The idea is that customers who order well-done meat won't know the diffirence between good and bad meat, so it'd be a waste to cook good meat well-done.

Source: The Splendid Table

Also, I remember hearing on the news a while back that well-done meat is more likely to cause cancer. I guess this is because of carcinogenic burnt stuff that's more common in well done meat.

Interpret this as you will-- it probably isn't related, but my father always ordered meat well done... and he died of stomach cancer when he was 48.

I don't let it bother me, though. I'll die before I order meat that's anything other than well done.

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