When it comes to cooking meat, there are as many different cooking styles and tastes as there are meat lovers. Not all types of meat require the same preparation and cooking time, so there is really no correct answer when it comes to cooking. It all depends on your own personal taste.
At Da Bruno group restaurants, it's possible to try different red meats that have been prepared in various ways. If you aren't sure what they are or how to choose the best for you, we can explain each of them.
The first cooking point is often called bleu in the culinary world, and is more commonly referred to as extra-rare or raw. This meat is cooked at a very high temperature so that it is well sealed on the sides leaving the outside cooked while the inside remains soft and even cold, with a temperature of about 40 degrees.
For many, the ideal cooking point it is saignant or rare, because it keeps the juiciness of the meat since the center is less done but still tightly sealed on the grill, reaching a temperature of about 50 or 55 degrees. It's a pleasure for the palate.
The so-called medium rare (À point) provides an intermediate meat cooking. If you like your meat well done on the edges and not so juicy on the inside, this is your ideal cooking point. The only downside is that with the loss of juiciness, part of the meat's flavor is also lost.
Finally, we have the highest cooking point: bien cuit (well done). This is not a juicy cut because well done meat is cooked until it loses its pink color and reaches about 70 degrees, which also means the cut loses about 70% of its juiciness.
Whether extra-rare or well done, there are four equally delicious options for everyone to enjoy a great piece of meat to their liking.