"Medium rare" is a term used to describe the doneness of cooked meat, particularly beef. It indicates that the meat is cooked to an internal temperature of about 130-135°F (54-57°C). At this level, the meat is warm and red in the center, with a slightly browned exterior. This doneness is often preferred for its balance of tenderness and flavor. When cooked medium rare, the meat retains more moisture and natural juices, resulting in a juicy and flavorful bite. Many chefs and culinary enthusiasts recommend this level of doneness for cuts like steak and filet mignon, as it enhances the overall eating experience.