Meet Meat.
| Term | Description | Temperature range | ||
|---|---|---|---|---|
| Extra-rare or Blue (in French, bleu) | very red and cold | 46–49°C | 115–120°F | |
| Rare (saignant) | cold red center; soft | 52–55°C | 125–130°F | |
| Medium rare (à point) | warm red center; firmer | 55–60°C | 130–140°F | |
| Medium (cuit) | pink and firm | 60–65°C | 140–150°F | |
| Medium well (bien cuit) | small amount of pink in center | 65–69°C | 150–155°F | |
| Well done | gray-brown throughout; firm | 71-100°C | 160-212°F | |
| Overcook | blacken throughout; crispy | >100°C | >212°F | |
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