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Meat - Internal Temp. Guide Recipe

   
 

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     Meat - Internal Temp. Guide

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Extra Rare - 115 to 120 F.
Rare - 125 to 130 F.
Medium Rare - 130 to 140 F.
Medium - 140 to 150 F.
Medium Well - 150 to 155 F.
Well done - 160 to 212 F.
 

Instructions
The USDA recommends a minimum of 145 deg. F. to prevent foodborne illness. The interior of a cut of meat will increase in temperature 5 to 10 deg. F. after it is removed from the heat source.
The meat should be allowed to rest before being served which allows for the juices in the center to return to the edges. The whole meat, and the center, will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior.


Originally Submitted
1/3/2014





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