Cooking a Steak well done takes 60% longer than a medium thus reducing kitchen throughput. Muscle tissue contains neuro-toxins. The increasing rates of dementia as the undercooked and therefore more neuro-toxic meat fashion is not a coincidence. Degree of causality is so far indeterminate both because of genotype and other food borne diseases that are associated with undercooked meat that are also neuro-toxic. How have people who are otherwise not thick as a brick been sold on the idea that higher profits for the cook equal better taste?