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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.