What are the six stages of doneness and explain each?

Answer 1

The 6 stages of meats are ranging from uncooked to fully cooked. These are: Raw - unheated; Rare - sear on the outside, red on the inside; Medium Rare - hot pink on the inside; Medium - just barely pink; Medium Well - Gray, but brighter color in the center; And Well Done - Gray throughout inside and out.

Answer 2

The six stages of doneness.

1. Very rare. Only a thin portion around the edge of the meat is fully cooked. Red, almost bloody juices ooze out. Under finger pressure, the meat feels soft and jelly-like inside.

2. Rare. The raw, red portion of the meat is small and around it is pink; there I good brown outer surface. The meat has a full, plump appearance and gives in to pressure; juices are red but not bloody.

3. Medium rare. The interior portion is rich pink and exudes juice of the same color. The meat is still plump and firm; the amount of gray outer surface has increased.

4. Medium. The interior color of the meat is a modified rose. Pink juices are apparent but less. The exterior portion is well browned. The surface does not appear plump or full. When pressed, there is definite resistance.

5. Medium well. The pink color has completely disappeared. Juiciness is still evident, but the juices are clear or gray, not pink. There is no plumpness; the meat is firm to touch.

6. Well. The meat is completely gray inside, hard, flinty and shrunken. Little or no juice appears on its surface that is brown and dry.

Answer 3

done