Kypsyysasteen

Kypsyysasteen is the Finnish term for the degree of doneness, or how thoroughly meat is cooked. It describes the expected texture, colour, and juiciness of a cut and is commonly used in Finnish cooking and dining to guide preparation and the evaluation of finished dishes. The concept covers beef, pork, lamb, game, and other varieties, and varies slightly by species and local safety guidance.

In practice, kypsyysasteen is typically categorized from rare to well done. For beef, common levels and approximate internal temperatures are rare about 50–52 °C (122–125 °F), medium-rare 55–57 °C (131–135 °F), medium 60–63 °C (140–145 °F), medium-well 65–69 °C (150–155 °F), and well-done 71 °C (160 °F) or higher. Pork is frequently recommended to reach around 63 °C (145 °F) with a brief rest, while ground meats usually require higher temperatures (around 71 °C / 160 °F) for safety. Poultry should reach about 74 °C (165 °F). These guidelines reflect a balance between desired texture and food-safety considerations and can be adjusted based on cuts, thickness, resting time, and consumer preference.

Determining kypsyysasteen is most reliably done with a food thermometer inserted into the thickest part of the meat. Visual cues such as center colour, juice clarity, and texture can supplement, but temperature remains the primary measure for accuracy. Resting after cooking allows redistribution of juices, influencing the final perception of doneness.