What are the degrees of roasting meat

Meat dishes often require a roasting process. Every housewife, every cook has their own recipes, as it can be done quickly and tasty. The differences concern not only additional ingredients, but also the degrees of roasting meat. There are only 7 of them and each has its own characteristics.

Low to medium roast

The first degree of meat roasting is called extra rare

The first degree of meat roasting is called Extra-rare or Blue. Such a steak can be described as meat with blood, that is, it practically does not differ from the usual raw product.


  • the temperature inside the meat piece is not more than 49 degrees;
  • steak is raw but not cold.

The cooking time depends on the particular piece, in any case, its heating occurs very quickly. Such a dish is rarely used, often by certain nationalities. This degree of roasting can be safely attributed to the extreme. The meat does not eliminate dangerous microorganisms that may be in it. Drinking blood was never considered a sensible idea. Extra-rare or Blue meat is hazardous to health if used in its pure form. Yet this degree of roasting exists, if the process can be called that.

The second degree of roasting is Rare (saignant). It is too meat with blood. It is not as raw as the first degree of roasting.

Third degree - Medium rare. This is the meat of weak roasting


  • meat temperature from 49 to 55 degrees;
  • oven temperature 200 degrees;
  • cooking time - 3 min.

Despite the fact that such a steak is more edible and less harmful, it is not recommended for use. Inside it is red, that is, still raw. The first 2 degrees are very similar. Especially you need to be careful when using such steaks by children.

Third degree - Medium rare. This is weak roasted meat. Inside, the steak turns bright pink.


  • the meat piece warms up to 60 degrees;
  • the oven warms up to 200 degrees;
  • roasting time - 5 min;
  • no blood, only juice;
  • This method is best suited for beef, as it reveals its taste.

It is believed that poorly roasted meat increases the level of hemoglobin in the blood.

Fourth degree - Medium. This is the meat of medium rare. It gets a light or pale pink color.


  • the temperature of the meat piece from 60 to 65 degrees;
  • the oven warms up to 180 degrees;
  • cooking time about 7 minutes

In this meat, useful properties are preserved, many harmful substances are removed due to high temperature.

From good to strong roasting

Fifth Degree - Medium well or almost roasted steak

Fifth degree - Medium well or almost grilled steak. It is not pink, it emits clear juice. Features:

  • the temperature of the meat piece - 69 degrees;
  • temperature in the oven 180 degrees;
  • cooking time about 9 min.

This kind of meat is preferred by many cooks and those who eat the fruits of their labors. It is soft, juicy, does not contain hazardous substances, and also retains its beneficial properties, especially if high-quality, good meat is used, for example, beef.

Sixth degree - Well done. This meat is completely roasted. Juice is almost absent. Features:

  • the temperature of the meat piece from 71 to 100 degrees;
  • temperature in the oven 180 degrees;
  • cooking time from 11 min.

Seventh degree - TOO WELL DONE or Overcooked

Steak can be cooked for 9 minutes with the condition that it will be prepared in the combi oven. So fry meat prefer those who fear the "underdone". Indeed, in such a product there are no hazardous substances, however, if there are problems with the gastrointestinal tract, it is necessary to use such a roasted steak with caution. Some American scientists believe that in such meat more energy, because the heated proteins break down more easily in the stomach.

Seventh degree - TOO WELL DONE or Overcooked. This is highly roasted meat, in which there is no juice. Features:

  • steak temperature above 100 degrees;
  • cooking time more than 13 min.

In this meat there are no harmful substances, useful remains too little. It is not recommended to use such meat in case of problems with the gastrointestinal tract and vessels.

Everyone chooses what kind of meat to cook and eat. It is important to understand that the cooking time and taste depends on the type of the original product. Before use, you should study its properties and take into account the state of their health.

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