What do you think is the best doneness for meat? 🥩 🧐
What do you think is the best doneness for meat? 🥩 🧐
by Ivan-adiga
12 Comments
wes7946
It depends on the animal and individual cut. I wouldn’t dare order chicken rare, but I’ll gladly eat beef tartare or sushi. I also would never order a medium rare beef brisket, but I’ll almost always order a medium rare beef tenderloin.
EntangledPhoton82
For most cuts of steak I would suggest 58°C ≈ 137°F
Verix19
I’m Medium Rare guy….but am not mad with Rare….if it’s Medium I’ll still eat it but I’m knowing that it’s not as good as it should be.
Small_Inevitable687
I prefer it more towards well done, thick and easier to flake and less gamey. I can’t do the gummy, chewy steak. If I’m eating any beef or steak at all it’s gotta be very lean and easy to chew, not gummy.
ThrowAway20221121
Medium rare for beef.
Raw to rare for horse meat.
Aside_Dish
Medium-well, and those who have a problem with how others order their meat are weird.
ONEelectric720
r/steak is leaking
VirginiaLovers69
Beef, medium rare Venison, rare
Leith75
That kind of meat, always, always rare.
BrideOfFirkenstein
Gatekeeping how other people eat their food is lame-signed a person who get violently ill when eating not cooked through meat.
Rampantcolt
It’s all subjective. With different lighting in a kitchen or restaurant you can make any of those doneness levels look like any other one. What looks medium outdoors on the grill is entirely different than what looks medium in candlight level lit steakhouse.
The only way to tell actual levels is with a meat thermometer after a five minute test. Use facts to understand what you find too have the best texture and you will be far happier.
RoyalPissWater
i’m a well done man but respect medium/medium rare. anything less cooked than that tastes like blood and raw meat.
12 Comments
It depends on the animal and individual cut. I wouldn’t dare order chicken rare, but I’ll gladly eat beef tartare or sushi. I also would never order a medium rare beef brisket, but I’ll almost always order a medium rare beef tenderloin.
For most cuts of steak I would suggest 58°C ≈ 137°F
I’m Medium Rare guy….but am not mad with Rare….if it’s Medium I’ll still eat it but I’m knowing that it’s not as good as it should be.
I prefer it more towards well done, thick and easier to flake and less gamey. I can’t do the gummy, chewy steak. If I’m eating any beef or steak at all it’s gotta be very lean and easy to chew, not gummy.
Medium rare for beef.
Raw to rare for horse meat.
Medium-well, and those who have a problem with how others order their meat are weird.
r/steak is leaking
Beef, medium rare
Venison, rare
That kind of meat, always, always rare.
Gatekeeping how other people eat their food is lame-signed a person who get violently ill when eating not cooked through meat.
It’s all subjective. With different lighting in a kitchen or restaurant you can make any of those doneness levels look like any other one. What looks medium outdoors on the grill is entirely different than what looks medium in candlight level lit steakhouse.
The only way to tell actual levels is with a meat thermometer after a five minute test. Use facts to understand what you find too have the best texture and you will be far happier.
i’m a well done man but respect medium/medium rare. anything less cooked than that tastes like blood and raw meat.