“’Saving for well done’ is a time-honoured tradition dating back to cuisine’s earliest days: meat and fish cost money. Every piece of cut, fabricated food must, ideally, be sold for three or even four times its costs in order for the chef to make his food ‘cost per cent’. So what happens when a chef finds a tough, slightly skanky end-cut of sirloin, that’s been pushed repeatedly to the back of the pile? He can throw it out, but that’s a total loss…Or he can ‘save for well-done’ – serve it to some rube who prefers to eat his meat or fish incinerated into a flavourless, leathery hunk of carbon, who won’t be able to tell if what he’s eating is food or flotsam.”