These articles were put together in order to clarify that there are many factors that indicate the doneness of beef steak, of which colour is but only one. The original colour when the steak is raw, the aging, the cut and the ph make evaluating by colour the most inaccurate. The lighting under which colour is inspected also greatly contributes to the inaccuracy of this method. We put together this blog post from a few sites on the internet which attempts to look at other factors indicating doneness. All the information linked to or covered in these articles are not necessarily the view of The Cattle Baron Table View Blouberg, but the articles do highlight many important factors. We hope you find it interesting.