| ≥1 piece |
we have the best grades of meat with all colors and specification as we are willing to create an esteem business relationship
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 >220°F
| Product Type: Red Meat | Type: Beef | Style: Fresh |
| Part: Body, Breast | Place of Origin: Cameroon |