Meat doneness refers to the level of cooking achieved in meat, which affects its texture, flavor, and safety. Common levels include rare, medium-rare, medium, medium-well, and well-done. Each level corresponds to a specific internal temperature, with rare being around 125°F and well-done reaching 160°F or higher. Cooking meat to the appropriate doneness is important for both taste and food safety. Undercooked meat can harbor harmful bacteria, while overcooking can lead to dryness. Using a meat thermometer is a reliable way to ensure that meat reaches the desired doneness, providing a safe and enjoyable eating experience.