This simulation shows the heat transfer throughout various kinds of meat. In the first section, you can input the starting values for the meat. The default is a 3cm piece of steak at room temperature (73°F or 23°C). The maximum meat thickness is 30 cm since we are assuming you're not trying to cook a whole cow. The initial temperature must be above absolute zero(-460 °F or -273°C). If the physical
![Cook My Meat](https://cdn-ak-scissors.b.st-hatena.com/image/square/1580e401889bc83594a0f079516f07024c1083a7/height=288;version=1;width=512/http%3A%2F%2Fup.csail.mit.edu%2Fscience-of-cooking%2Fimg5.png)