you know, this perforation is also used on steaks that are aged, for restuarant use. The problem is that it brings bacteria from the surface of the steak, stuff like Ecoli, down into the center of the steak. Normally, if it stays on the surface you can cook it rare and still not get Ecoli poisoning. But if hte bacteria gets into the middle of the raw meat, and you cook the steak rare, the bacteria is alive and waiting for you to injest it. Like raw hamburger has the surface bacteria all gound up and mixced throughout the meat.
Sorry, to hijack a bit there. Didn't mean to put you off your feed.