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Beef
Internal meat temperature* according to taste preferences:
Rare: 120˚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 before cooking.
• 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.
• 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.
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