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What is the best temperature for beef, veal, lamb steaks and roasts

Term (French) Description Temperature range
Extra-rare or Blue (bleu) very red 46–49 °C 115–120 °F
Rare (saignant) red center; soft 52–55 °C 125–130 °F
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F
Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F
Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F
Well done (bien cuit) gray-brown throughout; firm 71 °C+ 160 °F+
Overcooked (trop cuit) blacken throughout; hard >71 °C >160 °F


What is marbling?

Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves. A high-quality steak will have a lot of marbling, while a lean cut will have very little or no visible marbling.

What is dry aged beef?

Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.

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