分类方法：
全熟牛排（well done）：牛排内部为褐色。
七分熟牛排（medium well）：牛排内部主要为浅灰综褐色，夹杂着粉红色。
五分熟牛排（medium）：牛排内部为粉红且夹杂着浅灰和综褐色，整个牛排都很烫。
三分熟牛排（medium rare）：内部为桃红且带有相当热度。
一分熟牛排（rare）：牛排内部为血红色且内部各处保持一定温度。
无：“2、4、6、8、9、10熟”此类的叫法。
扩展资料：
1.近生牛排通过牛排温度计测量结果，近生牛排的内部温度只有46-48摄氏度，但是近生牛排并不是一块生肉，而是表面已经煎脆了，但是内部还是生肉，摸起来还可能有点凉凉的。
2.一成熟牛排通过牛排温度计测量结果，一成熟牛排的内部温度是49-53摄氏度，可以看到一成熟牛排的界面约75%都是粉色的，带有大量血水。
3.三成熟牛排通过牛排温度计测量结果，三成熟牛排的内部温度是54-56摄氏度，可以看到三成熟牛排的界面约50%都是粉色的，血水较少。
4.五成熟牛排通过牛排温度计测量结果，五成熟牛排的内部温度是57-62摄氏度，可以看到五成熟牛排的界面约25%都是粉色的，血水已干。
5.七成熟牛排通过牛排温度计测量结果，七成熟牛排的内部温度是63-68摄氏度，可以看到七成熟牛排的界面略微有点粉色。
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第1个回答 2009-08-10
1. 全熟是 well done，七分熟是medium well，五分熟是medium，四分熟是medium rare，三分熟是 rare（也有说三分熟是medium rare, 而一分熟叫rare的）。
2.很少有牛排有双数熟度（二分，四分，六分，八分）的说法。
3. 不过据说还有 very rare 就是还没到三分（或一分）熟。
4. 牛排是steak 比如medium well steak就是七分熟牛排的意思。本回答被网友采纳
2.很少有牛排有双数熟度（二分，四分，六分，八分）的说法。
3. 不过据说还有 very rare 就是还没到三分（或一分）熟。
4. 牛排是steak 比如medium well steak就是七分熟牛排的意思。本回答被网友采纳
第2个回答 2009-08-10
点牛排时客人会被问:How would you like your meat cooked?
回答的方式也有几种:（牛排的生熟程度，在西餐中称“几成熟”）
三成熟: rare 切开牛排见断面仅上下两层呈灰褐色，其间70%肉为红色并带有大量血水。
四成熟:medium rare (45-50度) 肉为桃红色。
五成熟:medium (50-65度) 切开牛排见断面中央50%肉为红色，带少量血水。
七成熟:medium well (65-75度) 切开牛排见断面中央只有一条较窄的红线，肉中血水已近干。
全熟:well done (75度或以上) 牛排内部为褐色。
因为牛排不可能有你说的什么123456789成熟！人们只会选择最适合他们的口味
所以我给你的答案绝对正确！
回答的方式也有几种:（牛排的生熟程度，在西餐中称“几成熟”）
三成熟: rare 切开牛排见断面仅上下两层呈灰褐色，其间70%肉为红色并带有大量血水。
四成熟:medium rare (45-50度) 肉为桃红色。
五成熟:medium (50-65度) 切开牛排见断面中央50%肉为红色，带少量血水。
七成熟:medium well (65-75度) 切开牛排见断面中央只有一条较窄的红线，肉中血水已近干。
全熟:well done (75度或以上) 牛排内部为褐色。
因为牛排不可能有你说的什么123456789成熟！人们只会选择最适合他们的口味
所以我给你的答案绝对正确！
第3个回答 2009-08-10
全熟是 well done
七分熟是medium well
五分熟是medium
四分熟是medium rare
三分熟是 rare
再细节一些的话请参考：
Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
Blue rare or very rare - (110°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh
Rare'.
Rare - (120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Medium rare - (145°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - (150°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium Plus - (155°F degrees core temp) More than medium, but not quite medium well.
Medium well done - (160°F degrees core temp) The meat is light pink surrounding the center.
Well done - (170°F degrees core temp) The meat is gray-brown throughout and slightly charred.
七分熟是medium well
五分熟是medium
四分熟是medium rare
三分熟是 rare
再细节一些的话请参考：
Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
Blue rare or very rare - (110°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh
Rare'.
Rare - (120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Medium rare - (145°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - (150°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium Plus - (155°F degrees core temp) More than medium, but not quite medium well.
Medium well done - (160°F degrees core temp) The meat is light pink surrounding the center.
Well done - (170°F degrees core temp) The meat is gray-brown throughout and slightly charred.
第4个回答 2009-08-10
全熟是 well done，七分熟是medium well，五分熟是medium，四分熟是medium rare，三分熟是 rare。
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