is medium well more or less red than well done?
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col : term (french) | description | temperature range | temperature range | usda recommended row 1 : extra-rare or blue (bleu) | very red and cold | 46–49 °c | 115–120 °f |  row 2 : rare (saignant) | cold red center; soft | 52–55 °c | 125–130 °f |  row 3 : medium rare (à point) | warm red center; firmer | 55–60 °c | 130–140 °f | 145 °f row 4 : medium (demi-anglais) | pink and firm | 60–65 °c | 140–150 °f | 160 °f row 5 : medium well (cuit) | small amount of pink in the center | 65–69 °c | 150–155 °f |  row 6 : well done (bien cuit) | gray-brown throughout; firm | 71–100 °c | 160–212 °f | 170 °f row 7 : over cooked (trop cuit, carbonisé")' | blacken throughout; hard | > 100 °c | > 212 °f | 300 °f
is medium well more or less red than well done?
Term (French) Description Temperature range Temperature range USDA recommended
Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F
Rare (saignant) cold red center; soft 52–55 °C 125–130 °F
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F 145 °F
Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F 160 °F
Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F
Well done (bien cuit) gray-brown throughout; firm 71–100 °C 160–212 °F 170 °F
Over cooked (trop cuit, carbonisé")' blacken throughout; hard > 100 °C > 212 °F 300 °F
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