Meat Cooking Levels

There is an old #myth that you can use the so-called “squish test” on your hand to determine how well-done a piece of meat is. The problem with this is people’s hands are different – the only real test is to use a thermometer. Here is a handy guide to tell you how well done your meat actually is:

Level Temperature (F) Description
Rare 120 cold red center; soft
Medium Rare 130 warm red center; firmer
Medium 140 Pink and firm
Medium Well 150 Small amount of pink in the center
Well Done 160 Gray-brown throughout; firm

Note the Department of Agriculture generally recommends cooking most meat to 145 F to prevent illness.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s