I like almost everything well done!

Cooking meat to a well-done state doesn't significantly reduce its protein content. Although the proteins may denature, altering their secondary and tertiary structure, the primary structure of the amino acids remains intact. The change in structure may lead to a firmer texture, but the amino acids are not broken down or removed. Some vitamins, like B vitamins, may be lost in cooking meat to a well-done state, but the overall protein content is not substantially affected. However, it is worth noting that cooking meat at high temperatures for extended periods can lead to the formation of compounds like heterocyclic amines and polycyclic aromatic hydrocarbons, which have been associated with cancer risks. Preferences for well-done meat are subjective, but this level of cooking can change the flavor and make the meat drier and tougher. Despite these factors, well-done meat remains a viable source of protein. The concerns associated with well-done meat more often pertain to potential health risks and the loss of other nutrients rather than a degradation of protein.