Do you love well-done meat? Here’s why it’s a double punishment.

1️⃣ Less Weight, Less Pleasure

The longer and hotter the cooking, the more the meat loses water and fat:

  • Rare: –15 to –20%
  • Medium: –25 to –30%
  • Well-done: –35 to –40%

Result: drier meat, less tender, and less flavorful.

2️⃣ More Toxins

Cooking for a long time at high temperatures promotes the formation of:

  • Heterocyclic amines (HCA) → formed inside the meat
  • Polycyclic aromatic hydrocarbons (PAHs) → deposited by smoke and charring
  • Burnt areas → concentrated in carcinogenic compounds

3️⃣ The “Safer” Myth

Most dangerous bacteria are eliminated as soon as the internal temperature reaches 150–160 °F (65–70 °C) for a whole cut.
Cooking far beyond that does not improve microbiological safety… but it does increase chemical risk.

📌 Conclusion:
Moderate cooking = safety + flavor.
Well-done = dry + toxic. The choice is yours.