For quality products, Salvaje recommends the following three cooking doneness levels.
Below they are illustrated so you can identify them. These doneness levels are not recommended for ground meat since harmful bacteria like salmonella and E. coli can still be alive in the center. Therefore, if you are going to eat ground meat or a product made from it, such as hamburgers, always cook it well-done.
The preference for each doneness level is individual per person and depends on the type of cut and cooking method. Each beef cut or piece has different characteristics that certain doneness levels and cooking methods can enhance.
Rare / Bleu / Rare – Center Temperature: 45°C
Medium Rare / Seignant / Medium Rare – Center Temperature: 50°C
Medium / A Point / Medium – Center Temperature: 60°C
In all cases, it is very important to cook and sear the meat well on the outside, but also understand that the more we cook it, the more beneficial nutrients for our diet it loses. In our Properties of Beef Section, we explain more so you are aware of your consumption.