What doneness is achieved when meat reaches 120 Degrees?

When meat reaches 120 degrees Fahrenheit, it is classified as having a warm red center. This level of doneness indicates that the meat remains very tender and juicy, retaining moisture while beginning to cook through. At this temperature, the outer layers of the meat begin to undergo changes from the cooking process, but the inner part stays predominantly red and significantly warm.

Training in food safety and understanding of cooking temperatures is crucial, as it provides the basis for properly cooking meat to achieve not just ideal flavor and texture, but also safety in food preparation. Understanding the specific degrees of doneness helps kitchen staff know how to serve meat according to customer preferences and ensure the quality of food served.