Meat Doneness Guide
Meat Pro
INTERNAL TEMP & RESTING ARCHITECT
CORE TEMPERATURE
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Celsius (°C)
READY TO COOK
REST TIME
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SAFETY LEVEL
SAFE
CARRY-OVER COOKING
Temperature rises by 2-5°C after removing from heat. Always pull meat early.
RESTING LOGIC
Resting allows fibers to reabsorb juices. Cutting too early makes meat dry.
Doneness Sync
Thermal Denaturation. Tracking the transition of myoglobin and fiber tension. On The Oat, we monitor the 1°C delta to ensure the "Succulence Constant" is maintained. 🥩🌡️
- 🟥 Rare (52°C): Minimal structural shift.
- 🟧 Med-Rare (57°C): Peak flavor-to-texture ratio.
- ⬜ Well (71°C+): Total protein coagulation.
Rest & Safety
Kinetic Stabilization. Monitoring the post-heat thermal drift and microbial neutralization window. The Oat ensures the "Rest Constant" is met before final service.
- ⏳ Resting: 5-10 Minute Equilibrium.
- 🛡️ Safety: 74°C Pathogen Neutralization.
- 🧪 Result: Stabilized Moisture & Sterility.
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