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COOKING METHODS
Safe Cooking
For safety, the USDA recommends cooking hamburgers and ground beef
mixtures such as meat loaf to 160° F on a meat thermometer. However,
whole muscle meats such as steaks and roasts may be cooked to 145° F
(medium rare), 160° F (medium) or 170° F (well done). For
approximate cooking times for use in meal planning, see the
following chart compiled from various resources. Times are based on
beef at refrigerator temperature (40° F). Remember that appliances
and outdoor grills can vary in heat. Use a meat thermometer to check
for safe cooking and doneness of beef.
Cooking times and temperatures vary
with the method of preparation used, the size and shape of the cut,
and the desired degree of doneness. Use the following as a
guideline:
Degrees of doneness:
- Rare … 140˚F
- Medium Rare …
150˚F
- Medium … 160˚F
- Medium Well …
165˚F
- Well … 170˚F
When cooking hamburgers, a
temperature of 160˚F is recommended, or until the middle is no
longer pink and the juices run clear.
When preparing roasts, use a meat
thermometer placed so the tip is in the center of the roast. Remove
meat from the oven when the thermometer registers 5-10˚F lower than
the desired doneness, as the temperature will continue to rise after
the meat is removed from the heat.
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