What does cooking meat to 130 Degrees result in?

Cooking meat to 130 degrees Fahrenheit typically results in a medium rare doneness. At this temperature, the meat retains much of its natural juices, leading to a tender and flavorful texture. The center remains warm and pink, which is characteristic of medium rare.

This doneness is often preferred by many chefs and customers alike as it strikes a balance between a seared outside and a juicy interior. Cooking at this level also allows the meat's inherent flavors to be more pronounced, offering a more enjoyable eating experience compared to more cooked levels.