I'm not gonna put a "name" on my desired doneness for beef.
Too many interpretations out there.
I like it just beyond the bloody and bright red stage.
Basically, pink for me.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.