These seem to be the rules for doneness:
- Moisture, juices and oils (i.e., the flavor) should not be present in any state on the exterior of the meat, or when the meat is cut into.
- The meat should be firm enough that it could be used as a tongue depressor.
- The color should be entirely uniform. Spackle colored for chicken, grout colored for steaks.
- The meat must have criss crossed char marks.
- The animal must be dead.