The Five Levels Of Meat Doneness

Each person may have a different preference for meat doneness. Therefore, finding the perfect level of doneness that suits everyone will enhance their enjoyment of the meal. The answer to this can be found in this article, where we delve into the various levels of meat doneness and how they impact the flavor and texture of your steak experience.

How many levels of doneness are there?

The doneness depends on the level of cooking. For meat, it can be divided into 5 levels of doneness as follows:

1. Rare

The outside of the meat is brown, but the inside still retains a pinkish-red color in over 75% of the meat. It takes about 4 minutes at a temperature of 30-51°C.

2. Medium Rare

The meat is medium-rare, with the outside being brown and the inside beginning to turn a brownish-gray, while the center remains pinkish-red. This level of doneness is highly popular and takes about 5 minutes at a temperature of 57-63°C.

3. Medium

The outside and more than 80% of the inside of the meat will be brown, with only a slight pink color remaining. It takes about 6-7 minutes at a temperature of 63-58°C.

4. Medium Well Done

The outside and nearly 100% of the inside of the meat will be brown, with only the innermost part remaining slightly pink. The meat will still retain its juiciness. It takes about 7-8 minutes at a temperature of 72-76°C.

5. Well Done

The meat, both inside and outside, will be entirely brown with no pink remaining. The moisture content or juiciness of the meat will be reduced. It takes about 9-10 minutes at a temperature above 76°C.

Pedro Steakhouse

A premium steakhouse in Rangsit, offering a variety of exquisite steaks and allowing you to choose your preferred level of doneness. The restaurant serves a range of top-quality meats, including Angus sirloin steak, Dry Aged beef, and many other delicious options, all within a romantic atmosphere.

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