Meat Doneness Guide

Meat Pro

INTERNAL TEMP & RESTING ARCHITECT

SELECT MEAT TYPE (40+ VARIETIES)

DONENESS LEVEL

CORE TEMPERATURE

Celsius (°C)

READY TO COOK

REST TIME --

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 New Horizons, 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.

Oat_THERMAL_PROBE

🌡️

INTERNAL_TEMP:

57.5°C

CARRYOVER_SYNC_ACTIVE

Rest & Safety

Kinetic Stabilization. Monitoring the post-heat thermal drift and microbial neutralization window. New Horizons ensures the "Rest Constant" is met before final service.