determining doneness

Know the difference between medium and medium-rare? Do you like your steak at 145ºF? A meat thermometer and the info below will tell you all you need to know for the perfect doneness.

Steaks:

For steaks (1/2 inch 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.

For medium rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F.

After cooking, let steaks rest before serving.

Ground Beef:

Ground Beef should be cooked to a safe and savory 160ºF. 

Insert an instant-read thermometer into the center of thickest part of a meatloaf or meatball, or horizontally from the side into the center for patties.

Fresh or thoroughly thawed Ground Beef (patties, meatloaf, meatballs) should be cooked to an internal temperature of 160ºF (medium doneness).  Color is not a reliable indicator of Ground Beef doneness. 

Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160 degree Fahrenheit internal temperature has been reached.

Roasts:

Insert an ovenproof meat thermometer prior to roasting (into the thickest part of the roast, not resting in fat or touching bone) and leave in throughout the cooking process. 

Or, insert an instant-read thermometer toward end of cooking time (as described above) for about 15 seconds. 

Remove thermometer, continue cooking, if necessary.

Temperature will continue to rise 5ºF to 15ºF after removing from oven, to reach desired doneness.  Allow 15 to 20 minutes standing time.

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