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Steak charts and tools
Eight calculators, a cooking assistant and two charts to print, built on our own measurements.
Calculators
Calculators
Eight calculators that run in the page, built on measured yields, the tables of the articles and published guides.
Chart 1
Steak temperature chart
Pull the steak at the first number; it climbs to the second while it rests. °C and °F. Full explanation: Steak temperatures.
| Doneness | Pull from heat | Final, after rest | Centre |
|---|---|---|---|
| Blue (bleu) | ≈ 40 °C 104 °F | below 45 °C 113 °F | Cool, raw-red, translucent |
| Rare | 45–48 °C 113–118 °F | 48–52 °C 118–126 °F | Red, warm, very soft |
| Medium-rare | 49–52 °C 120–126 °F | 52–56 °C 126–133 °F | Pink-red, warm through, juicy |
| Medium | 54–58 °C 129–136 °F | 57–62 °C 135–144 °F | Pink, firmer, fat rendered |
| Medium-well | 60–63 °C 140–145 °F | 63–67 °C 145–153 °F | A trace of pink, drier |
| Well done | 66–68 °C 151–154 °F | 70 °C 158 °F and above | Grey-brown throughout, firm |
USDA minimum for whole cuts: 63 °C / 145 °F + 3 min rest. Ground beef: 71 °C / 160 °F. steakpedia.com/tools/
Chart 2
Beef cuts chart
Where each cut sits on the animal, with its name in English, Spanish and Vietnamese. Tap a zone to open the cut.
| English | Español | Tiếng Việt |
|---|---|---|
| Beef cheek | Carrillada (cachete de res) | Má bò |
| Beef tongue | Lengua de res | Lưỡi bò |
| Bone marrow | Tuétano (caracú) | Tủy bò |
| Brisket | Pecho (brisket) | Ức bò · gầu bò (brisket) |
| Chuck eye steak | Chuck eye (bife de aguja) | Chuck eye (nạc vai bò) |
| Denver steak | Denver steak | Denver steak |
| Entraña | Entraña | Entraña |
| Flank steak | Flank (bife de vacío) | Nạm bò (flank steak) |
| Flat iron steak | Flat iron | Flat iron steak |
| Ground beef | Carne picada (carne molida) | Thịt bò xay |
| Hanger steak | Hanger steak | Hanger steak |
| Matambre | Matambre | Matambre |
| Offal | Achuras y vísceras | Nội tạng bò |
| Oxtail | Rabo (cola de res) | Đuôi bò |
| Oyster blade | Oyster blade | Lõi vai bò (oyster blade) |
| Picanha | Picanha | Picanha |
| Ribeye | Ribeye (ojo de bife) | Ribeye (thăn lưng) |
| Rump | Cuadril | Thăn mông |
| Shank | Osobuco (jarrete, chambarete) | Bắp bò |
| Short plate | Short plate · falda | Ba chỉ bò (short plate) |
| Short ribs | Short ribs · asado de tira | Sườn bò (short ribs) |
| Skirt steak | Skirt steak (diafragma) | Diềm thăn (skirt steak) |
| Striploin | Striploin (bife de chorizo) | Striploin (thăn ngoại) |
| T-bone | T-bone | T-bone |
| Tenderloin | Lomo (tenderloin) | Thăn nội (tenderloin) |
| Tomahawk | Tomahawk | Tomahawk |
| Tri-tip | Colita de cuadril (tri-tip) | Tri-tip |
| Vacío | Vacío | Vacío |
steakpedia.com/tools/ · cow diagram CC BY-SA 3.0 (see footer)
Tool 2
Dry-aging calculator
Days in the chamber today and the expected weight loss band from the published literature. Measured per-piece losses will replace the band when the field series is published.
(evaporation + trim)
Band interpolated from the ranges reported in Savell (2008) and Dashdorj et al. (2016): roughly 8–12 % at 14 days, 10–15 % at 21, 13–18 % at 28, 17–25 % at 45, 20–30 % at 60. Bone-in, fat-covered pieces sit at the low end; small boneless pieces at the high end. See Dry aging.
Tool 3
Cut names translator
One cut, every name: nine languages and the trade systems, from the articles.