Degree of meat Doneness

Posted by Fox on August 5, 2018
Posted in: Randomness, Uncategorized.

https://www.certifiedangusbeef.com/kitchen/doneness.php

Roasting

Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

  • Insert thermometer through side of cut, tip in the center, not touching bone or fat.
  • Remove from heat when thermometer registers 5-10°F lower than desired doneness.
  • Rest your roast. Temperature will continue to rise while resting.

Rare

Cool red center

125° F52° C

Medium Rare

Warm red center

135° F57° C

Medium

Warm pink center

145° F63° C

Medium Well

Slightly pink center

150° F66° C

Well Done

Little or no pink

160° F71° C

Grilling

Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

  • Insert thermometer through side of cut, tip in the center, not touching bone or fat.
  • Remove steaks and burgers from heat when thermometer registers 5°F lower than desired doneness.
  • Rest your steaks. Temperature will continue to rise.

Rare

Cool red center

125° F52° C

Medium Rare

Warm red center

135° F57° C

Medium

Warm pink center

145° F63° C

Medium Well

Slightly pink center

150° F66° C

Well Done

Little or no pink

160° F71° C

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.