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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include rare, medium rare, medium, medium well, and well done.^[1]^[2]

^ "Degrees of Doneness". Iowa Beef Industry Council. Archived from the original on 2016-03-24. Retrieved 2016-03-17.
^ Internal Color and Tenderness of the Infraspinatus, Longissimus Thoracis, and Semimembranosus are Affected by Cooking Method and Degree of Doneness. 2008. pp. 2–. ISBN 978-0-549-96484-1.^{[permanent dead link]}