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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include rare, medium rare, medium, medium well, and well done.[1][2]

Temperature

[edit]
"Medium rare" redirects here. For other uses, see Medium Rare. "Well done" redirects here. For other uses, see Well Done.

The table below is from an American reference book[3] and pertains to beef and lamb.

Temperatures for beef, veal and lamb steaks and roasts
Term (French) Description[4] Temperature range[3] USDA recommended[5]
Extra-rare or Blue (bleu)   very red 46–49 °C 115–125 °F
Rare (saignant)   red center; soft 52–55 °C 125–130 °F
Medium rare (à point)   warm red center; firmer 55–60 °C 130–140 °F
Medium (demi-anglais)   pink and firm 60–65 °C 140–150 °F 145 °F and rest for at least 5 minutes
Medium well (cuit)   small amount of pink in the center 65–69 °C 150–155 °F
Well done (bien cuit)   gray-brown throughout; firm 71 °C+ 160 °F+ 160 °F for ground beef
Overcooked/Burned blackened throughout; hard >71 °C >160 °F

The interior of a cut of meat will still increase in temperature by 3–5 °C (5–9 °F) after it is removed from an oven or other heat source as the hot exterior continues to warm the comparatively cooler interior (indeed it can increase by more, depending on factors such as a high ambient temperature). The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut).

The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served. This makes it easier to carve and makes its structure firmer and more resistant to deformation. Its water-holding capacity also increases and less liquid is lost from the meat during carving.[6]: 165 

Color

[edit]
Further information: Myoglobin § Role in cuisine
Entrecôte cooked to rare
Prime rib cooked rare

As meat is cooked, it turns from red to pink to gray to brown to black (if burnt), and the amount of myoglobin and other juices decreases. The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein. Raw meat is red due to the myoglobin protein in the muscles, not hemoglobin from blood (which also contains a heme group, hence the color). Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O
2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H
2O), which causes the meat to turn brown.

Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning.

Drying

[edit]

Well done cuts, in addition to being brown, are drier than other cuts and contain few or no juices. Note that searing (cooking the exterior at a high temperature) in no way "seals in the juices", since water evaporates at the same or higher rates as it does in unseared meat.[7] However, searing does play an important role in browning, which is a crucial contributor to flavor and texture.

Safety

[edit]

The United States Department of Agriculture has stated that rare steaks are unsafe to eat.[8] It recommends an internal temperature of at least 145 °F (63 °C) for cuts of beef, veal, and lamb in order to prevent foodborne illness, and warns that color and texture indicators are not reliable.[5] The same meats should be thoroughly cooked to 160 °F (71 °C) when ground or tenderized by cutting, since these processes distribute bacteria throughout the meat.

Usually, most bacteria do not enter the inside of uncooked meat and remain on the surface. However, proteolytic bacteria are able to dissolve or break down the connective tissue and fibers of the meat and enter the inside. Non-proteolytic bacteria such as Escherichia coli do not enter inside the meat.[9]

See also

[edit]

References

[edit]

Further reading

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Doneness

View on Grokipedia
from Grokipedia
Doneness is the degree to which a , especially , has been cooked to achieve the desired texture, , flavor, and overall quality based on personal or culinary preferences. It is commonly evaluated through internal , color, juiciness, and firmness, ensuring the item is neither undercooked nor . While the term applies broadly to various foods like baked goods or —where doneness might mean a coming out clean or a piercing easily—it is most prominently associated with red meats such as steaks. In the context of beef steaks and roasts, doneness levels are standardized into categories that guide cooking to balance safety, taste, and tenderness: rare, medium rare, medium, medium well, and well done. These levels are defined by specific internal temperatures measured at the thickest part of the meat, excluding the bone, and accompanied by distinct visual and textural traits. To account for carryover cooking during resting, remove the meat from heat 5-10°F below the target final temperature, as the internal temperature will continue to rise. Use an instant-read meat thermometer for accuracy:
  • Rare: 125°F (52°C), featuring a cool red center with high juiciness but minimal coagulation of proteins.
  • Medium rare: 130-135°F (54-57°C) final internal temperature after resting, with a warm red/pink center that is juicy and tender.
  • Medium: 145°F (63°C), showing a warm pink center where the meat is firm yet juicy.
  • Medium well: 150°F (66°C), displaying a slightly pink center with reduced juiciness and increased firmness.
  • Well done: 160°F (71°C) or higher, resulting in little to no pink, a fully firm texture, and drier consistency.
The (USDA) establishes guidelines recommending that steaks, roasts, and chops reach a minimum internal of 145°F (63°C), followed by a 3-minute rest period, to eliminate harmful bacteria like E. coli while allowing to complete the process. , however, must reach 160°F (71°C) due to potential surface contamination during processing. Accurate assessment of doneness typically requires an instant-read food thermometer, though experienced cooks may also rely on visual cues (e.g., color gradients from red to brown) or tactile methods (e.g., pressing the to mimic finger resistance). Preferences for doneness vary culturally and individually, with medium rare often favored in Western cuisines for optimizing flavor and tenderness in premium cuts.

Introduction

Definition

In culinary practice, doneness refers to the extent to which a item, particularly proteins such as , has undergone cooking processes that alter its physical and sensory properties, including color, juiciness, tenderness, and internal . This encompasses achieving the optimal state where the food reaches a balance of safety, texture, and flavor suited to the intended preparation and consumer preference. Preferences for doneness exhibit significant regional and cultural variations, reflecting historical, environmental, and sensory factors. In many Western cuisines, rarer degrees of doneness are favored for preserving moisture and subtle flavors in proteins, whereas some Asian and culinary traditions lean toward medium-well or well-done preparations to ensure thorough cooking and enhanced development through Maillard reactions. Beyond animal proteins, doneness applies to , eggs, and , where it primarily governs texture and flavor release rather than solely -based changes. For instance, achieves doneness when flesh becomes opaque and flakes easily, eggs when yolks and whites firm to the desired consistency, and when they reach a tender yet crisp state that retains nutritional integrity. Internal provides a key metric for gauging doneness across these categories.

Importance in Cooking

Assessing doneness plays a pivotal role in cooking by balancing the development of rich flavors through processes like the with the retention of and essential nutrients. The , a non-enzymatic browning process between and reducing sugars at temperatures typically above 140°C (284°F), generates hundreds of volatile compounds that impart complex aromas and savory tastes to seared meats, baked breads, and roasted . This reaction enhances but requires precise control to avoid excessive heat that evaporates , leading to drier textures, or degrades heat-labile nutrients such as and . Achieving the right doneness is equally vital for texture, particularly tenderness, as it determines the structural changes in proteins and connective tissues during cooking. Undercooked proteins remain contracted and chewy, with muscle fibers and collagen intact, while overcooking causes excessive denaturation and moisture expulsion, resulting in tough, stringy results. Research on beef indicates that intermediate doneness levels, such as medium-rare to medium, optimize tenderness by allowing partial collagen breakdown without fiber over-tightening, thereby preserving juiciness and mouthfeel. Doneness also influences key culinary techniques that refine outcomes, such as the post-cooking rest period, which facilitates carryover heating—a phenomenon where residual causes the internal to rise by 3-5°C (5.4-9°F) as redistributes evenly. This step, lasting 5-15 minutes depending on cut size, prevents overcooking on the heat source while allowing juices to reabsorb into the tissues, further improving tenderness and flavor integration without nutrient loss from extended exposure. By mastering doneness, cooks ensure nutritional integrity, as shorter cooking times to target levels minimize the breakdown of sensitive compounds compared to prolonged heating.

Indicators of Doneness

Internal Temperature

Internal temperature is the most accurate and reliable indicator of doneness, providing an objective measure of the heat penetration into the 's center, which correlates directly with protein denaturation, microbial safety, and texture development. It is typically measured using an instant-read or probe inserted into the thickest part of the , away from , , or air pockets, to avoid false readings. For meats, temperatures are monitored to achieve desired levels while ensuring elimination; for example, guidelines recommend verifying the final resting temperature after removal from heat due to , which can raise the internal by 5–10°F (3–6°C). In baked goods, reaching specific temperatures ensures even cooking without over-browning, while for and , it prevents overcooking by targeting tenderness thresholds. Unlike visual or tactile methods, minimizes subjectivity and error, though proper and of the tool are essential.

Visual and Color Changes

Visual and color changes in food during cooking provide observable cues for doneness, primarily driven by chemical reactions such as protein denaturation and pigment alterations. In meats, , the iron-containing protein responsible for the red color in raw cuts, undergoes oxidation and denaturation upon heating, transitioning from in uncooked states to pink hues in rare or medium preparations and eventually to brown or gray in well-done meats. This color shift occurs as myoglobin loses its oxygen-binding capacity and forms metmyoglobin, a stable brown pigment, typically around 140°F (60°C), though exact thresholds vary by meat type and . High-heat can further produce a black char on the surface through of proteins and sugars, distinct from internal changes. Surface browning in meats is largely attributable to the , a non-enzymatic browning process between and reducing sugars that begins around 150°C (300°F), imparting a golden-brown crust and complex flavors. Contrary to the common "sear to seal" myth, this reaction does not create a barrier to retain juices; instead, it promotes evaporation while enhancing taste through volatile compound formation. For non-meat foods, similar visual transformations occur due to pigment and protein changes. Egg whites shift from translucent to opaque white as heat denatures proteins like ovalbumin, causing them to unfold and aggregate into a solid matrix around 60–65°C (140–149°F). In vegetables, particularly greens like spinach or broccoli, chlorophyll initially brightens as cellular gases escape and vacuoles release, enhancing visibility of the pigment, before wilting and dulling to olive tones with prolonged cooking due to pheophytin formation from acid buildup.

Texture and Moisture Levels

Texture in cooked foods serves as a key tactile indicator of doneness, progressing from soft and yielding in rare preparations to firm and resistant in well-done states due to protein denaturation and structural changes in the muscle fibers. In meats, rare cuts feel soft and bouncy when pressed, resembling the fleshy base of when the hand is relaxed, while medium doneness yields a springy texture with moderate give, and well-done results in a firm, unyielding surface akin to the base of pressed against the pinky finger. This progression reflects the tightening of proteins like and as heat causes them to contract and expel , altering the 's pliability. Moisture levels diminish progressively with increased doneness, leading to reduced juiciness in well-done meats as prolonged cooking expels more intracellular and , resulting in drier textures. Studies on steaks show that well-done samples exhibit significantly lower moisture retention compared to medium-rare, concentrating minerals and contributing to a tougher , with cooking loss increasing from about 20% in lower doneness to over 30% in well-done. the exterior creates a flavorful crust via the but does not seal in internal moisture, as the porous structure of allows continued loss during cooking; thus, it enhances surface texture without preventing overall drying in higher doneness levels. The hand touch test provides a practical, thermometer-free method for assessing firmness, where chefs compare the steak's resistance to the palm's base under varying finger-thumb positions: soft for rare (index ), progressively firmer through medium () to very firm for well-done (pinky finger), though accuracy varies around 36% in untrained users due to subjective feel. For , doneness is indicated by flakiness, where the flesh separates easily into moist layers when gently pressed or probed, signaling protein without excessive drying. achieve doneness at fork-tenderness, where a fork pierces the exterior with minimal resistance but the interior remains firm and intact, avoiding mushiness from overcooking. These tactile cues often correlate briefly with visual darkening of the surface, providing complementary sensory confirmation.

Doneness by Food Type

Red Meats and Lamb

Red meats, including steaks and roasts, exhibit doneness levels that vary by cut to optimize tenderness and flavor. For premium, tender cuts like , rare doneness—reaching an internal of approximately 120-125°F after resting—is preferred to preserve the meat's natural juiciness and subtle without over-toughening the lean fibers. For example, a medium-rare prime rib roast, reaching a final internal temperature of approximately 130°F after resting, when sliced, reveals a warm pink center that is juicy and uniform from edge to edge, without cool red or gray zones. In contrast, tougher cuts such as , derived from the , benefit from well-done preparation through slow methods, where the internal exceeds 195°F to break down connective tissues and achieve fall-apart tenderness. These preferences align with general internal guidelines for red meats, emphasizing the role of cut-specific cooking in enhancing . Lamb follows a similar doneness framework to , with temperature ranges that account for its distinct texture and flavor profile. For spit-roasted lamb, it is recommended to pull the lamb off the heat 5–10°F earlier than the target due to carryover cooking during rest. The doneness levels are: Rare (pull 115–120°F/46–49°C, final 120–125°F/49–52°C; deep pink/red, very juicy); Medium-Rare (pull 120–130°F/49–54°C, final 130–135°F/54–57°C; pink and juicy, most popular); Medium (pull 130–135°F/54–57°C, final 135–145°F/57–63°C; light pink, balanced tenderness); Medium-Well (pull 140–145°F/60–63°C, final 145–150°F/63–66°C; minimal pink, firmer); Well-Done (pull 155°F+/68°C+, final 160°F+/71°C+; gray throughout, drier). For medium-rare doneness in general roasting, the internal temperature reaches 131–140°F (55–60°C) after resting for a rosy pink center, with the meat pulled from heat at 126–131°F (52–55°C) in the thickest part to account for a 5–10°F rise during resting. Lamb is frequently cooked to medium doneness—around 135-145°F—to strike a balance between tenderness and the meat's inherent gamey notes. This level allows the connective tissues to soften while mitigating excessive gaminess that can intensify with higher heat, resulting in a moist, flavorful result particularly suited to cuts like or chops. Unlike beef's broader range of preferences, lamb's medium doneness helps harmonize its bolder taste without drying out the meat. Cultural practices further influence doneness choices for these meats. In Middle Eastern cuisines, lamb is often prepared well-done through slow or , as seen in dishes like or tagine, where extended cooking to temperatures above 160°F yields tender, shredded textures that complement bold spices and absorb flavors deeply. Conversely, Western steakhouses typically favor rare or medium-rare steaks, with surveys indicating that about 23% of orders specify medium-rare to highlight the cut's marbling and sear, reflecting a for vibrant color and minimal cooking intervention.

Poultry and Ground Meats

, such as and , is generally cooked to a uniform doneness level for and texture, reaching an internal temperature of 165°F (74°C) measured at the thickest part. For chicken drumsticks, use a food thermometer inserted into the thickest part, avoiding the bone, to ensure accuracy. At this point, the is fully opaque with no hues, juices run clear, and the texture is juicy yet firm, avoiding dryness from overcooking. Whole birds may require checking multiple areas, including the breast and thigh, as can raise the temperature by 5-10°F during resting. Ground meats, including beef, follow similar safety-driven doneness standards to address contamination risks. For ground beef products like grilled chuck burgers, the best way to check doneness is by using an instant-read meat thermometer inserted into the side of the patty. Preferred doneness levels include medium (slight pink center) at 140–145°F, medium-well at 150–155°F, and well-done (USDA recommended safe minimum) at 160°F; for well-done, pull the burgers off the heat at 155°F to account for carryover cooking. Ground pork, veal, lamb, and bison should reach 160°F (71°C), resulting in no visible pink, a fully browned interior, and clear juices, ensuring tenderness without toughness. Ground poultry requires 165°F (74°C) for the same fully cooked appearance. Visual cues like even browning complement thermometer use, particularly for patties or loaves.

Seafood, Eggs, and Plant-Based Foods

Seafood doneness varies by type but prioritizes opacity and flakiness over strict temperatures. Finfish like or is typically done at 145°F (63°C), when it flakes easily with a fork and appears opaque throughout, preserving moisture and natural oils. , such as or scallops, reaches doneness when opaque and firm, often at 145°F (63°C), while clams and mussels are ready when shells open. Overcooking can lead to rubbery textures, so timing is key. Eggs are considered done when the and are fully set, with an internal of 160°F (71°C) for dishes like scrambles or casseroles to ensure safety from . For fried or poached eggs, visual cues—firm whites and no runniness—indicate doneness, though soft yolks may be preferred for certain preparations. Plant-based foods lack internal metrics, relying instead on texture, color, and piercing ease. like or potatoes are done when fork-tender, often after or until vibrant yet softened, without mushiness. Baked goods, such as cakes, achieve doneness when a inserted comes out clean, balancing and structure. These indicators ensure optimal flavor and prevent under- or overcooking.

Safety and Health Considerations

Pathogen Risks and Guidelines

Undercooking meat and other animal products can lead to foodborne illnesses caused by pathogens such as (E. coli) and , which are commonly associated with raw or undercooked , , , and eggs. These can survive if foods do not reach safe minimum internal temperatures, potentially causing symptoms ranging from gastrointestinal distress to severe complications like from certain E. coli strains. Regulatory bodies like the United States Department of Agriculture (USDA) and the European Food Safety Authority (EFSA) provide specific guidelines to mitigate these risks. The USDA recommends a minimum internal temperature of 63°C (145°F) for whole cuts of beef, pork, lamb, veal, and finfish, followed by a 3-minute rest period to allow heat to distribute and kill surface pathogens; for shellfish, cook until the shells open. For ground meats, the threshold is 71°C (160°F); whole cuts of pork are 63°C (145°F) followed by a 3-minute rest, while eggs and dishes containing them are 71°C (160°F), and poultry must reach 74°C (165°F). EFSA similarly advises cooking meat, poultry, and eggs to a core temperature of at least 70°C (158°F) to ensure pathogen inactivation, with emphasis on verifying doneness through clear juices and no pinkness in high-risk items. The risk profile differs between whole cuts and ground meats due to contamination patterns: in whole cuts, pathogens like E. coli and primarily reside on the surface and can be eliminated by , whereas grinding distributes them internally, necessitating higher temperatures for safety. This internal contamination elevates the danger of undercooked ground products, as are not confined to the exterior. Individuals with weakened immune systems, such as those undergoing immunosuppressive therapy, face heightened risks from these pathogens, as their bodies are less able to combat infections from even low levels of or E. coli, potentially leading to hospitalization or more severe outcomes. Global standards vary, with the permitting rarer preparations of beef steaks owing to rigorous EU controls on and farm hygiene that reduce baseline E. coli prevalence compared to the U.S. Regardless of region, proper sourcing from reputable suppliers and adherence to hygiene practices, such as avoiding cross-contamination, are essential to minimize pathogen introduction throughout the .

Effects of Over- and Undercooking

Undercooking foods, particularly those rich in proteins such as meats and eggs, can lead to reduced digestibility because raw proteins remain in their native, tightly folded , making them more resistant to enzymatic breakdown in the gut. This resistance often results in potential digestive discomfort, including and slower gastric emptying, as the body expends more energy to process undenatured proteins compared to those partially cooked. While undercooking preserves heat-sensitive nutrients like certain enzymes and water-soluble vitamins better than prolonged heating, it inherently carries elevated non-infectious risks due to incomplete breakdown of complex matrices. Overcooking, on the other hand, causes excessive protein denaturation, where heat disrupts the three-dimensional structure of myofibrillar proteins like and , leading to contraction of muscle fibers, increased toughness, and significant moisture loss that renders the dry and chewy. In meats, this process can diminish B-vitamin content by up to 60%, as these heat-labile compounds leach into cooking liquids or degrade during high-temperature exposure. Vegetables subjected to overcooking similarly suffer from degradation, with boiling alone causing losses of 50% or more due to thermal instability and solubilization in water. Furthermore, overcooking meats at high temperatures promotes the formation of heterocyclic amines (HCAs), mutagenic compounds that have been linked to increased cancer risk in epidemiological studies, particularly for well-done or charred preparations. Achieving optimal doneness strikes a balance by minimizing these adverse effects and retaining higher levels in medium-cooked compared to well-done equivalents—preserving desirable flavor compounds formed via controlled Maillard reactions without generating excessive bitter byproducts. This approach not only maintains nutritional integrity but also enhances overall sensory quality, as excessive heat disrupts volatile aroma profiles essential for taste.

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