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Mr. Food's Doneness Tips
Steak
Here's the secret method used by professional chefs to check for the doneness of steak:
Extend your arm, relaxing it slightly.
With two fingers, gently push down on the skin beneath the crook of your elbow; it should be soft to the touch. That should be the texture of a rare steak.
Moving further down toward the wrist, as the flesh feels firmer, that should be the texture of medium, with the firmest texture being well-done.
General Guidelines for Doneness
To ensure safety and quality, the minimum internal temperature (°F.) on a meat thermometer/appearance should be:
Ground meats – 160°
Whole cuts (roasts and steaks, etc – 145°
Fresh Pork (all cuts, including ground) – 160°
Poultry (chicken, turkey, duck) – 165°
Eggs – Yolk and white are firm
Egg dishes – 160°
Fin Fish – 145°
Information courtesy of 2009 Cattlemen's Beef Board and National Cattlemen's Beef Association
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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