The small size of steaks and chops makes using a thermometer impractical.The cook must depend on his or her sense of touch.

Meat gets firmer as it cooks. Pressing it lightly with the finger indicates its done-ness. Press the center of the lean part, not the fat.

Rare. Feels soft, gives to pressure, though not as soft and jellylike as raw meat.

Medium. Feels moderately firm and resilient, springs back readily when pressed.

Well done. Feels firm, does not give to pressure.

Table 10.3

Interior Temperatures of Cooked Meats

Meat Rare


Well Done

Beef 130°F (54°C)

140°-145°F (60°-63°C)

160°F (71°C)

Lamb 130°F (54°C)

145°F (63°C)

160°F (71°C)

Veal —

145°-150°F (63°-66°C)

160°F (71°C)

Pork —

165°F-170°F (74°-77°C)

Continue reading here: Time Weight Ratio

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