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.
Nowcado 