Internal Cooking Temp For Steak
Degree of Doneness
Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
- Insert thermometer through the side of the cut, tip in the center, not touching bone or fat.
- Remove steaks and burgers from heat when thermometer is 5°F lower than desired doneness. Roasts should be removed from heat when thermometer is 5-10°F lower.
- Rest steaks and roasts. Temperature will continue to rise while resting.
Making a roast? You need the right tools for the job. Check beef doneness with an instant-read meat thermometer. Order now from the Brand Store. Get the free Roast Perfect App for recipes, tips & more!
Roasting
Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
- Insert thermometer through side of cut, tip in the center, not touching bone or fat.
- Remove from heat when thermometer registers 5-10°F lower than desired doneness.
- Rest your roast. Temperature will continue to rise while resting.
125° F 52 ° C
Medium Rare
Warm red center
135° F 57 ° C
145° F 63 ° C
Medium Well
Slightly pink center
150° F 66 ° C
Well Done
Little or no pink
160° F 71 ° C
Grilling, Braising or Broiling
Steaks and Burgers
Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
- Insert thermometer through side of cut, tip in the center, not touching bone or fat.
- Remove steaks and burgers from heat when thermometer registers 5°F lower than desired doneness.
- Rest your steaks. Temperature will continue to rise.
125° F 52 ° C
Medium Rare
Warm red center
135° F 57 ° C
145° F 63 ° C
Medium Well
Slightly pink center
150° F 66 ° C
Well Done
Little or no pink
160° F 71 ° C
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
Internal Cooking Temp For Steak
Source: https://www.certifiedangusbeef.com/kitchen/doneness.php
Posted by: calhoundigh1971.blogspot.com
0 Response to "Internal Cooking Temp For Steak"
Post a Comment