Steak M grade refers to the beef classification grade of Australian Wagyu beef. Australian Wagyu beef is classified into grades M1 to M12 (mainly M4 to M12) based on meat color depth and fat distribution. The highest grade of Australian Wagyu, M12, is probably close to the A5 grade of Japanese Wagyu. Most restaurants on the market sell M9 and M10 grades (close to the A3 of Japanese Wagyu), and the price is about twice as high as the USDA Prime grade of American beef.
Specific classification of steak doneness
1. Near-rare steak in English: Blue
According to the measurement results of a steak thermometer, the internal temperature of near-rare steak is only 46-48 degrees Celsius, but the near-rare steak is not a piece of raw meat, but the surface is crispy, but the inside is still raw, and it may be a little cold to the touch.
2. Medium rare steak in English: Rare
According to the measurement results of a steak thermometer, the internal temperature of a mature steak is 49-53 degrees Celsius. You can see that the interface of a mature steak is about 75% are pink with a lot of blood.
3. Medium Rare steak in English: Medium Rare
According to the measurement results of the steak thermometer, the internal temperature of the medium-rare steak is 54-56 degrees Celsius. You can see the interface of the medium-rare steak. About 50% are pink, with less blood.
4. Medium-rare steak in English: Medium
According to the measurement results of a steak thermometer, the internal temperature of medium-rare steak is 57-62 degrees Celsius. You can see that the interface of medium-rare steak is about 25% are pink and the blood has dried.
5. Medium Well steak in English: Medium Well
According to the measurement results of the steak thermometer, the internal temperature of the medium-rare steak is 63-68 degrees Celsius. You can see the interface of the medium-rare steak. Slightly pink.
6. Well Done steak in English: Well Done
According to the measurement results of the steak thermometer, the internal temperature of the well-done steak is 71 degrees Celsius. You can see that the interface of the well-done steak is brown. Well-done steak is usually brown or brown.