Determining Doneness

Using a thermometer is the only accurate way to determine doneness for flavorful and wholesome beef each and every time:

Roasts:

• Prior to roasting, insert ovenproof thermometer into the thickest part of the roast, not resting in flat or touching bone.  Leave in throughout the cooking process.
• OR, insert an instant-read thermometer toward end of cooking time (as described above) for about 15 seconds.  Once you get an accurate temperature read, remove or continue cooking, if needed.

Steaks:

• For steaks ½ inch thick or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat.

Ground Beef

• Insert an instant-read thermometer into the center or thickest part of a meatloaf or meatball, or horizontally from the side into the center for patties.
• Cook ground beef to an internal temperature of 160°F.
• Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and/or bell peppers, meatloaf may remain pink even when 160°F internal temperature has been reached.
• The color of cooked ground beef is not a reliable indicator of doneness.