Beef: Determining Doneness

Using a Thermometer:
Insert an ovenproof meat thermometer prior to roasting (into the thickest part of the roast, not resting in fat or touching bone) and leave in throughout the cooking process.

Or, insert an instant-read thermometer toward end of cooking time (as described above) for about 15 seconds. Remove thermometer; continue cooking, if necessary.

Steaks

For steaks (½ thick or thicker), insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat.

Ground Beef

Insert an instant-read thermometer into the center of thickest part of a meatloaf or meatball, or horizontally from the side into the center for patties.

Cook ground beef (patties, meatloaves, meatballs) to an internal temperature of 160 degrees F. (medium doneness), until not pink in center and juices show no pink color.

Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160 degrees F internal temperature has been reached. Medium Rare: Internal temperature 145 degrees F. Medium: Internal temperature 160 degrees F.

Visually:

To visually determine doneness of steaks, make a small slit near the bone or near the center of boneless steaks, and check the color. Well Done: Internal temperature 170 degrees F.