People who understand and appreciate good beef do. Ask any proper chef. Good steakhouses will only begrudgingly to anything more than medium, if they’ll even do it at all. Well done will have the kitchen mocking your lack of taste. That’s considered a waste of good meat.
Unwad your panties bud - I’m not misrepresenting anything you said or distorting your words, and I’m not suggesting you said it must be red. Just barfing at the idea of rare mass produced ground rat beef.
Personal tastes and preferences differ. If you like your meat well done, that’s fine. Just because some snobs say that you shouldn’t, don’t let it deter you from what you prefer. I like my pasta a little more cooked than al dente. If that bothers you, don’t eat it.
In one of the Fleming novels James Bond susses that an Irish 00 agent must be a double agent because he orders red wine with his fish. I think it’s From Russia With Love.
Yeah, I spent several days barfing because some moron at a restaurant here heard about “rare hamburgers” and stopped cooking the damn things. Would have happened again a couple of weeks ago at TGIF’s except that I was on antibiotics; I still felt queasy for the night but by the next morning all the bugs were dead, dead, dead.
The places that do “rare hamburgers” in the U.S. grind the meat themselves, in the kitchen, as needed. They don’t get it from a slaughterhouse and let it sit fermenting for a week.