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Determining Doneness in Beef

A meat thermometer is the best way to ensure that your meat is cooked to your desired degree of doneness. Larger cuts of meat, such as thick steaks or chops are often started on the broiler or grill to develop color and flavor, and are then finished in the oven to ensure thorough cooking. The following chart indicates the proper internal temperatures:

Rare 120°F to 130°F
Medium rare 130°F to 140°F
Medium 140°F to 150°F
Well 160°F to 170°F
Ground beef 160°F

Temperatures indicated are final for serving. Remove roasts from the oven 5-10 degrees lower than these final temperatures to allow for the temperature to rise prior to serving.

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