Kosher Meat

So this post doc in another lab told me today that kosher meat can never taste as good as non kosher meat. I asked him why he thought so. He then told me because kosher meat you have to cook until it's well done to get all the blood out-the meat isn't allowed to be pink anymore.

I wonder why he confused have rare/medium rare meat with the issue of drawing the blood out of the meat as part of the koshering process. He's a smart guy-he can't have thought that pink meant blood...strange....