To which internal temperature should I cook beef for rare/medium/well done?

  • To which internal temperature should I cook beef for rare/medium/well done? kiamlaluno

    I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?

  • |  Rare         |  120 °F to 125 °F  |  49 °C to 52 °C   |  center is bright red  |
    |  Medium Rare  |  130 °F to 135 °F  |  54 °C to 57 °C   |  center is very pink   |
    |  Medium       |  140 °F to 145 °F  |  60 °C to 63 °C   |  center is light pink  |
    |  Medium Well  |  150 °F to 155 °F  |  66 °C to 68 °C   |  not pink              |
    |  Well Done    |  160 °F and above  |  71 °C and above  |  brown throughout      |

beef temperature
Related questions and answers
  • Possible Duplicate: What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I know that whenever you look at cookbooks they give you the recommended cooking temperatures for doneness in meats based on the USDA food safety guidelines. However, I been to certain restaurants where food has been cooked just slightly below those temperatures...essentially more on the rare side. So what is the real safe temperatures for the meats that we eat? I.e. not thinking about any legal implications, what temperature would chefs cook their meat to? I'm trying

  • ) ========================================================================================== So, I was wondering if I really need to cut those salmon fish into tiny slices so that when I cooked them, the fish will be between "Medium well" to "Well done" throughout. (Notice..._n_120584.html, it mention about the hidden danger of uncooked salmon. So, my question is how should I cook my salmon such that it is cooked properly? (in other words, how can I identify that my salmon.../Medium_rare (honestly, I do not know if it can apply to fishes) ========================================================================================== Term (French) | Description

  • one after using it. What I want to know, is how, using only these resources, to cook a burger that is at least medium-well, if not well-done. So far, I've generally managed to get the outside too... that's what I use.) U.S. Wellness Meats grass-fed, 75% lean burgers. These are pre-formed, and 25% fat, which is higher than the standard burgers I used to cook. I'm sure the fat content affects...? I've seen posts saying you shouldn't press down grass-fed burgers. Most of the time, I'll flip it after a minute, so it's flatter. Is that a good method? I have no idea. Or they say "cook on medium

  • I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared. My questions are: How do you prepare a steak to be rare? How do you prepare a steak to be very rare (blue)? Can these be prepared with any kind of steak from a supermarket? Or is there someplace special these kinds of steaks should be purchased from? I'm interested in trying rare and maybe even very rare, but it's 1-2 steps away from raw, which I find a little uneasy.

  • Possible Duplicate: How to Reheat Beef Tenderloin? At what temperature should I reheat my smoked beef tenderloin and for how long? It was smoked to rare and I do not want to heat past medium rare.

  • I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower. The intensity of the taste is like nothing I've had before, but the problem of eating it in quantities that I do has become self-evident in my bedroom, which was probably one of the rare occasions that I've felt happy of waking up alone... manage the allicin contained within? So far I'm having some luck adding it to soups, as the prolonged exposure to heat seems to raise the internal temperature of the crushed cloves enough, but mixing

  • I'm cooking steaks in a stainless steel pan. It's never getting hot enough to cook steaks and char them it's charring in a few places then starts to basically boil and lightly brown the meat which tastes bad and looks bad. I should probably be using a cast iron pan which is thicker that can hold the heat longer. The steaks are about an inch or so thick not very thick. I'd like to get them charred on the outside and medium rare on the inside mainly on the rare side so they are still red, not brownish. Any advice on a good type of pan for cooking steaks over a gas stove? Thanks

  • of steak would cook to a 'medium' or 'medium-well' consistency for 2 minutes depending on the size of the cut. This was the first time I have ever seen small cuts of meat (especially in that variety...I recently ate at a restaurant that had you cook your own food. They had a heating plate in the middle of the table and they would set a small pot onto it and add in spices/vegetables to the water, after which you would receive a platter of raw meats (chicken, steak, shrimp, etc) to cook yourself. The waiter mentioned that when you cook the meat you should leave it in for 1.5 - 2 minutes

  • the eggs enough. Unfortunately, I don't have a thermometer to test the internal temperature. Is it safe to assume that at 350 degrees F, with the cake baking for more than 2 hours, that it reached the internal temperature of 138 degrees? The cake is about 1.5 inches in height. I baked it for 1:10 minutes, then an extra 1 hour with tin foil on top (to prevent the top from burning). The top...I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get

Data information