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• Internal meat temperature*
according to taste preferences:
Rare: 135°F-140°F
Medium-rare: 140°F-150°F
Medium: 150°F-160°F
Well-done: 160°F-170°F
• Meat should be thawed in the
refrigerator.
• Cut meat across the grain. If you’re
not sure how to do this, consult
your butcher.
• Inexpensive cuts of meat may be
marinated to promote tenderness.
Beef
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
• 1 pound of raw ground beef equals
2 cups of cooked meat.
* A meat thermometer is essential for
checking internal temperature.
Tips for Beef
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