When working with meat, customers have a very wide variety of preferences about how they like their meat cooked. Some folks like their meat “mooing” while others prefer not to see any pink at all. Meat markers are a good way to mark your patron’s meat to ensure that the waiter gives the proper steak to each customer since it is hard to discern from the outside which is which. Although definitions do vary from restaurant to restaurant, there is a general guideleine to follow for how meat should appear based on the level of doneness requested by the customer. Rare meat generally has an internal temperature of 120°F and is red nearly the whole way through. It is not uncommon for rare steak to be cool in the center and have a sort of spongy feel to it. Medium rare meat is only a little bit warmer at 126°F internal temperature, but that little bit of added warmth will ensure that the center is red and warm and the steak has a springy firmness. Medium steak has an internal temperature of 135°F and the center will have a hot pink appearance to it. It is slightly more firm than medium rare steaks. Medium well meat has a grayish brown color through out and an internal temperature of 145°F. The meat is firm and cooked all the way through. Rare meat is completely cooked the whole way through and has no pinkish hues left. The core temperature is 160°F and it is a very firm piece of meat at this point.