fresh red meats,Cameroon price supplier

Term                       Description                 Temperature           USDA ]
                                                                                 range[1]                     recommended[2    
Extra-rare or Blue       very red and cold                    46–    115–                 
                                                                                49°C  120°F
Rare                           cold red center; soft                52–    125–
                                                                    55° C 130°F
Medium rare       warm red center; firmer    55–    130–    
                                                                                60° C  140°F                     145°F      

Medium                        pink and firm                    60–     140–             160°F
                                                                                65°C   150°F    
Medium well                small amount of pink in    65–     150–
                                         center                              69°C   155°F    
Well done                       gray-brown throughout;           71-      160-               170°F
                                         firm                                     100°C  212°F
Overcook                         blacken throughout; crispy   >100°C    >212°F