Triple-rare: rare, cut the steak to see the cross-section of only the upper and lower layers of grayish-brown, 70% of the meat in the middle of the red and with a lot of blood.

Rare.

Four mature: medium rare (45-50 degrees), the meat is peach-colored.

Fourth maturity: medium rare (45-50 degrees) with peach-colored flesh.

Five: medium (50-65 degrees), the center 50 percent of the meat is red with a small amount of blood.

Seven mature: medium well (65-75 degrees), cut the steak to see the center of the cross-section only a narrow red line, the blood in the meat is nearly dry.

Fully cooked: well done (75 degrees or more), the inside of the steak is brown.

Extended Information:

Heads & Salads ?

Smoked Salmon, Marinated Salmon with Lemon and Capers, Caesar Salad, Chicken Liver Terrine with Morels, Stuffed Crab Shell with Cheese, Stuffed Crab Shell with Cheese, Chicken Liver Terrine with Mushroom, Stuffed Crab Shell with Cheese, Stuffed Crab Shell with Cheese, Stuffed Crab Shell with Cheese, and Stuffed Crab Shell with Cheese. Stuffed Crab Shell, Seafood Salad with Fresh Fruit, Chef's Salad.

Soups ?

Cream of Mushroom Soup, Cream of Carrot Soup, Cream of Asparagus Soup, Traditional Tomato Soup, Seafood Chowder, French Onion Soup. French Onion Soup.

Poultry ?

Braised Goose Liver in Red Wine, Chicken Cordon Bleu with Cheese and Ham, Grilled Stuffed Chicken Rolls, Braised Chicken with Red Wine. ?