▁Types ▁ ▁Be ef ste ak ▁ ▁Many ▁types ▁of ▁be ef ste ak ▁exist . ▁The ▁more ▁tender ▁cut s ▁of ▁be ef , ▁from ▁the ▁lo in ▁and ▁rib , ▁are ▁cook ed ▁quickly , ▁using ▁dry ▁heat , ▁and ▁served ▁whole . ▁ ▁Less ▁tender ▁cut s ▁from ▁the ▁ch uck ▁or ▁round ▁are ▁cook ed ▁with ▁mo ist ▁heat ▁or ▁are ▁mechan ically ▁tender ized ▁( e . g . ▁cube ▁ste ak ). ▁Be ef ▁ste ak ▁can ▁be ▁cook ed ▁to ▁a ▁level ▁of ▁very ▁rare ▁( ble u , ▁a ▁cold ▁raw ▁center ), ▁rare , ▁medium ▁rare , ▁medium , ▁medium ▁well , ▁or ▁well ▁done . ▁Pitts burgh ▁rare ▁is ▁char red ▁on ▁the ▁outside . ▁Be ef , ▁unlike ▁some ▁other ▁me ats , ▁does ▁not ▁need ▁to ▁be ▁cook ed ▁through . ▁Food - bor ne ▁human ▁ill ness es ▁are ▁not ▁normally ▁found ▁within ▁a ▁be ef ▁ste ak , ▁though ▁surfaces ▁can ▁potentially ▁be ▁cont amin ated ▁from ▁handling , ▁thus ▁very ▁rare ▁ste ak ▁( se ared ▁on ▁the ▁outside ▁and ▁raw ▁within ) ▁is ▁generally ▁accepted ▁as ▁safe . ▁ ▁Be ef ▁ste ak ▁is ▁grad ed ▁for ▁quality , ▁with ▁higher ▁prices ▁for ▁higher ▁quality . ▁Gener ally , ▁the ▁higher ▁the ▁quality , ▁the ▁more ▁tender ▁the ▁be ef , ▁the ▁less ▁time ▁is ▁needed ▁for ▁cook ing , ▁or ▁the ▁better ▁the ▁flav or . ▁For ▁example , ▁be ef ▁tender lo in ▁is ▁the