Determining Doneness 

How can you tell if beef is cooked to the doneness you prefer? There are several ways, depending upon the cut.

For steaks and other thin cuts that are broiled, pan broiled or grilled, the easiest way to determine doneness is by cutting a small slit and checking the color of the meat near the bone, or near the center of a boneless cut.

For roasts and thicker steaks (2 inches thick or more), a meat thermometer is the preferred method of determining doneness. Two types of thermometers can be used: (1) a meat thermometer, which is inserted into the roast prior to cooking and left in the roast during the entire cooking process, or (2) an instant-read thermometer inserted for about 10 seconds, then removed. An instant-read thermometer is not oven safe. Use it toward the end of the minimum cooking time.

VISUAL GUIDE TO DETERMINING DONENESS OF STEAKS AND ROASTS

•  Rare - Center is bright red; pinkish toward outer portion.

•   Medium - Center is light pink; outer portion is brown.

•   Well-done - Uniform gray/brown throughout.

RECOMMENDED INTERNAL TEMPERATURE FOR BEEF

•   Rare - 135 degrees F

• Medium-rare - 140-145 degrees F

•   Medium - 150 degrees F

• Well-done - 165 degrees F

• Ground beef - 160 degrees F - 170 degrees F

From the Texas Beef Council and

 Central Meats  & Almost Catered

1120 Kempsville Road

Chesapeake, VA 23320

800-373-1094