So, what is the ideal doneness for meats?
Indeed, beef is a major component of Brazilian cuisine. Whether it's lunch or dinner, it always makes an appearance and makes everything more delicious. Additionally, it is a rich source of protein. However, to maintain its juiciness, special attention is needed during preparation. In this regard, one of the main questions for cooks is about the ideal doneness of meats; after all, while each person has a specific palate, there is a pre-established consensus on their cooking. Do you want to discover what the ideal doneness for meats is? Then keep reading and check out the article that the Dicas Country team has prepared for you.
The doneness of meat goes beyond its cooking point. In Brazil, we have three predominant types of doneness: rare, medium, and well done, but between them, there are others that are not very well known. To help you discover the ideal doneness for meat preparation, we have listed the main characteristics of each doneness below. Keep reading and check it out:
A seared meat is one that has been cooked on the outside and slightly heated on the inside. In this way, its interior remains practically unchanged or raw. This is the tenderest doneness for meat, with temperatures ranging from 50°C to 55°C. To achieve it, the meat should remain on the fire for 3 minutes.
Very similar to seared meat, rare meat undergoes a slight modification in its structure due to the coagulation of certain proteins. At this doneness, the surface is more grilled than seared, but the inside remains raw. The temperature can range from 55°C to 60°C and should remain on the fire for no more than 4 minutes.
This type of meat is even more grilled on the outside, its edges are cooked more, but its interior remains red and moist. However, the texture is now a bit more resistant to touch. The temperature does not exceed 68°C and should remain on the fire for 5 to 7 minutes.
Medium meat is grilled on the outside and pink on the inside. In this case, the meat is closer to being cooked but is still considered slightly rare. In other words, it is firm on the outside but remains tender on the inside. The temperature can reach a maximum of 70°C and should remain on the fire for no more than 8 minutes.
At this doneness, the meat is well grilled both on the outside and the inside, although its interior still retains a slight pink hue, few juices remain, and the brown color is predominant. The temperature can reach a maximum of 73°C and should remain on the fire for no more than 9 minutes.
Well done meat is completely grilled, both on the outside and inside. Its color is entirely brown, and the texture is firm and rigid. The temperature can reach a maximum of 75°C and should remain on the fire for 10 minutes or more, depending on the thickness of the cut.
We don't have an exact answer to this question, as it all depends on individual preferences. However, some culinary experts state that the juiciest doneness options are seared, rare, and medium rare, as these conditions make the cuts more tender and closer to the raw state. Anyway, now that you know all the doneness levels for meats, let us know which one is your favorite, and keep an eye on the Dicas Country section of 7M Boots, as we will have many news coming soon. A big hug and see you next post.
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