Fat starts to render (melt or liquefy) around 130-140 degrees. In order to get all the fat to render from a piece of meat, you have to keep it at or ~~about~~ above that temperature for hours which would cook the meat to a “well done” state. Since most people don’t like “well done” meat, it’s generally cooked to something around that temperature and then removed from the heat. A medium rare state is 130-140 in the middle. Since the meat is only at the “melting point” for fat for a short time, only some of the fat renders out of the meat.
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