牛肉几成熟，分别是哪几成，用日语都怎么说。

牛肉几成熟，分别是哪几成，用日语都怎么说。

ロー 全生

ブルー 一成熟

レア 3成熟

ミディアム 5成熟

ウェル 7成熟

ウェルダン 9成熟

ヴェリー ウェルダン 全熟了

九成，七成，三至五成，二成熟ウェルダン、ミディアム、レア

就是英文的日式读法
Raw — Uncooked. Used in dishes like steak tartare, Carpaccio, gored gored, tiger meat and kitfo.
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means 'blue' steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
Rare — (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak is red and slightly warm.
Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is grey-brown.
Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.
Well done — (71 °C [160 °F] and above core temperature) The meat is grey-brown throughout and slightly charred.
Overcook
一般日本店里面只给你3种选择： rare レア、rare medium レアミディアム ,and medium ミディアム
没有人吃全熟的牛肉的.