According to the degree of cooking, it is generally divided into six grades, namely, medium-cooked, medium-cooked, medium-cooked, medium-cooked and full-cooked.

Medium-rare steak, only the upper and lower layers are grayish brown in profile, other parts are basically raw, slightly elastic, with a lot of bright red blood, and the internal temperature is about 55 ~ 58℃.

Medium-rare steak has about 51% raw meat in the center of the profile. The meat color is light gray with light brown and a little bloodshot. The gravy is light red, clear and elastic, and the internal temperature is about 61 ~ 63℃.

Medium-rare steak has a light gray-brown profile, with a small piece of raw meat in the center, less blood in the meat, light white gravy, greater hardness and elasticity, and the internal temperature is about 66 ~ 68℃.

Well-done steak, brown inside, colorless and transparent juice, dark skin, high hardness and low elasticity, and the central temperature of the steak is about 71℃.

blood of steak

The main color-developing substances of the meat are hemoglobin and myoglobin, and myoglobin is the main color-developing substance of the meat when the slaughter is fully bled.

Qualified meat will go through a strict slaughter and bloodletting procedure, which is the key link to determine the quality and hygiene of meat. Therefore, the blood in steak is mainly myoglobin, not from blood.