It’s important to understand how heat affects meats to create the flavors and textures that you’re looking for. Sourcing your cuts from a high-quality butcher is crucial, but so is knowing the nuances between levels of doneness. Not sure about the difference between medium- and well-done steaks? Below, you’ll find a helpful guide from the trusted neighborhood butchers at Butcher & Bird in Honolulu, HI, to help you cook tasty meats all year-round.

Differences in How Meat Is Cooked

Rare 

When cooking beef, it’s easy to tell if the cut is rare. Simply sear the outside and leave the inside juicy and cool. It should have a 125 degree Fahrenheit center proving that the inside has not been cooked. When cut, rare meats should expel some juice as they are nearly raw.

Medium

Medium offers a spectrum of doneness from rare to well. Medium-rare should resemble rare meats but with a warm center at 135 degrees Fahrenheit. Medium should have a warm, pink center at 145 degrees Fahrenheit, while a medium-well cut will only feature a little hint of pink toward the middle of the meat with a 150 degree Fahrenheit temperature.

Well-Done

For those who like their meats cooked all the way through, well-done is the way to go. You’ll know a steak has reached this point when it has almost no pink in the middle but is still moist. Look for a temperature point at or above 160 degrees Fahrenheit. 

Whether you enjoy your meats rare, medium, or well-done, you’re equipped to set up the grill and make delicious steaks for every preference. Contact Butcher & Bird to learn more about their cuts by calling (808) 762-8095. Visit their website to check out the full-service butcher shop’s menu. They even do deli slices and offer delicious sandwiches on-site, so you can try their latest options before taking home a pound of your new favorite meat.