Can you recognize the doneness of the beef? Learn here! (ponto da carne) A) RARE - Apparent brown color - Rosey color near the surface - Central part is bright-red, raw and juicy - Internal temperature between 60ºC to 65ºC - If pressed with a fork, only the central part gives in to the pressure B) MEDIUM - Apparent brown color - Central part is light pink, not so juicy - Internal temperature of 70ºC - If pressed with a fork, it just gives slightly to the pressure C) WELL DONE - It has brown/gray coloration throughout the whole cut and a singed surface - Totally cooked and not juicy - Internal Temperature of up to 75ºC - If pressed with a fork, it doesn't give in to the pressure If you are abroad and want to order the doneness you prefer, check the corresponding names in Portuguese, Spanish and French. PORTUGUESE ENGLISH SPANISH FRENCH Mal passado Rare Poco hecho / jugoso Saignant Ao ponto Medium Em su punto À point Bem passado Well done Bien hecho Bien cuit