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:
|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.