The different degrees of cooking beef
EACH DEGREE OF COOKING – BLUE, BLEEDING, POINT OR COOKED – CORRESPONDS A COOKING TIME. DISCOVER ALL OUR TIPS AND TIPS TO REACH YOUR IDEAL COOK!
For a cooking:
Blue: the outside of the meat is colored and warm, but the interior barely warm and red, the structure of the fibers is barely altered.
Bleeding: the crust is thin, golden and hot, the interior is warm and a little less red, the fiber structure is slightly more compact.
In point: the crust is thicker and golden brown, the interior is paler, pulling the pink, still soft and juicy and the fibers are slightly contracted.
Well cooked: the crust is thick, the inside is brown, cooked in full and evenly, the fibers are retracted, the meat is drier and lacks juiciness.