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Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. The gradations of cooking are most often used in reference to beef (especially steak) but are also applicable to lamb, pork, poultry, veal, and sometimes fish.
The gradations in common use in most English-speaking countries are specified in the "Traditional" column below. See below the table for details of the USDA recommendation.
| Term | Description | Traditional temperature rangecitation needed | USDA recommendation | |
|---|---|---|---|---|
| Raw | not cooked at all; thoroughly red/bloody inside | <115°F | <46°C | |
| Very rare (in French, bleu) | very red and cold ("blue rare") | 115–125°F | 46–52°C | |
| Rare (saignant) | a cool red center; some pink at the edge | 125–130°F | 52–55°C | |
| Medium rare (a point) | a warm red center, otherwise pink | 130–140°F | 55–60°C | 145-150°F |
| Medium (cuit) | warm pink center, about 2/3 gray | 140–150°F | 60–65°C | 150-165°F |
| Medium well (bien cuit) | mostly gray, still moist | 150–160°F | 65–71°C | 165-170°F |
| Well done | gray throughout, usually not moist | >160°F | >71°C | >170°F |
As meat is cooked, it turns from red to pink to gray to brown to black (if burnt), and the amount of myoglobin (not blood) and other juices decreases. Well done cuts are drier and contain little or no juices.
The interior of a cut of meat may still increase in temperature 5–10°F (3–5°C) after being removed from the grill or oven, and the meat is therefore allowed to "rest" before being served. Resting allows the temperature of the meat to stabilize and, importantly, for juices in the center to return to the edges. The center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior.
The temperatures indicated above are the peak temperature in the cooking process, so the meat should be removed from the heat source a few degrees cooler.
The USDA recommends a temperature of at least 145°F (63°C) for beef, veal, and lamb steaks and roasts, or fish to prevent foodborne illness. Other meats require higher temperatures; see Critical Control Point.
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- This page was last modified on 21 November 2008, at 04:10.
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