Definitions

The meaning of the term doneness depends on whether the cooking method uses dry heat or moist heat.

1. Dry heat.

   Meat is “done” when the proteins have reached the desired degree of coagulation, as indicated by internal temperature.

2. Moist heat.

   Meat is “done” when connective tissues have broken down enough for the meat to be palatable. With a few exceptions, meat cooked by moist heat is always well done.