Myth: My hamburger or steak is done when it’s brown in the middle or warm to the touch.
The Facts: Internal temperature is the only way to tell when your hamburger, steak or other beef products are properly cooked.
Color and juices are not an accurate way to determine the doneness of beef. Color can change for a variety of reasons including oxygen exposure, preparation method or added seasonings.
Similarly, feeling how warm your steak is on the outside or by cutting into the inside to look at the juices is not an accurate way to determine doneness. Utilizing an instant read meat thermometer is the only way to know that the beef you’re preparing has reached the safe internal temperature.
What are proper internal temperatures for cuts of beef?
To read the rest of the story, please go to: Facts About Beef / The Beef Checkoff Program
