Cooking meat to medium (55°C to 60°C) is considered optimal, as it offers a perfect balance between tender, juicy meat and a warm, pink center. For prime cuts, cooking to medium-rare (52°C to 55°C) enhances both flavor and texture. Using a meat thermometer is recommended to ensure perfect results.
Miguel Vergara Group
+4
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pink heart, juicy, considered the best by most.
Three-quarters (Averagely good –
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