welldone

Welldone, commonly written as well-done or welldone, is a culinary term describing meat that is cooked through with little or no pink interior. It marks the high end of the doneness spectrum, alongside rare, medium-rare, medium, and medium-well. The designation is most commonly applied to beef and pork, but can also describe lamb and other meats depending on cooking style and regional preferences.

Definition and temperature: Well-done typically corresponds to an internal temperature around 70°C (160°F) or higher for beef, pork, and lamb; poultry requires about 74°C (165°F). Visual cues—firm texture and clear juices with no pink—are often used, but a thermometer provides the most reliable measure, especially for thick cuts.

Cooking methods: Achieving well-done while preserving moisture often involves techniques such as marinating or brining, sous-vide pre-cooking followed by a quick high-heat sear, or slow roasting with gentle heat and a finishing sear. Resting the meat after cooking helps redistribute juices and improve texture.

Texture and flavor considerations: Well-done meat tends to be firmer and drier, particularly in lean cuts. Cooks may choose thicker, higher-fat cuts or use added fats to maintain juiciness. Some culinary traditions favor less doneness for flavor and tenderness, while others prioritize safety or personal preference.

See also: Doneness, doneness scales, and food safety guidelines for meat.