How to Tell if Meat is Done

Learn Ways to Test When Meat's Cooked Rare, Medium, or Well Done

Feb 9, 2010
Norman Kolpas

The instant-read thermometer shows well-done. - (cc) naotakem / Naotake Murayama via Flickr.com

To tell if a steak, chop, or other meat or poultry is cooked to taste. follow these simple guidelines-using an instant-read thermometer or an old-fashioned chef's trick.

One of the biggest challenges faced by even experienced cooks is telling when meat is cooked to the desired degree of doneness. But an easy-to-find modern tool, and the right guidelines, can make it easy.

So can an old-fashioned test still widely used by experienced restaurant chefs. Both testing methods can yield excellent, reliable results.

One word of caution, though: Food-borne bacteria die at a minimum temperature of 160ºF, the internal temperature of meat cooked medium-well to well-done. Many people prefer red meat cooked less done, however, and the risks involved are usually minimal. Individuals with illnesses affecting the immune system, pregnant women, young children, and older people should eat fully cooked meats.

Testing Doneness With an Instant-Read Thermometer

Look in any kitchen supplies store, gourmet shop, or the cookware aisle of a supermarket for instant-read thermometers. They have long, sharp-tipped probes that insert easily into meat, and a dial or digital readout that quickly registers the internal temperature at the tip of the probe.

To gauge doneness, insert the tip of the instant-read thermometer into the center of the thickest part of the meat or poultry, not touching bone. Take note of the reading, referring to the temperature chart that follows.

When the desired temperature has been reached, remove the food from the heat and leave it to rest, covered with foil, for 10 minutes. The internal temperature will continue to rise slightly from residual heat, while the juices will settle back into the meat, producing juicier results at the table.

BEEF DONENESS TEMPERATURES

Rare 120-130ºF
Medium-Rare 130-140ºF
Medium 140-150ºF
Medium-Well 150-160ºF
Well-Done 160-165ºF

CHICKEN DONENESS TEMPERATURES

Breast 150-160ºF
Dark Meat 165-175ºF

LAMB DONENESS TEMPERATURES

Rare 125ºF
Medium-Rare 130ºF
Medium 140ºF
Medium-Well 150ºF
Well-Done 160ºF

PORK DONENESS TEMPERATURE

Medium-Well 160ºF

TURKEY DONENESS TEMPERATURES

Breast 150-160ºF
Dark Meat 165-175ºF

VEAL DONENESS TEMPERATURE

Medium 145-155ºF

Testing the Doneness of Meat by Hand

Before instant-read thermometers came alon, chefs tested the doneness of meats—particularly steaks and chops—by hand. The process is still followed in many restaurant kitchens.

Testing doneness by hand is simple:

With an index finger, quickly but firmly press down on the thickest part of the meat, taking care to keep hands and arms well clear of the heat source. (Note: Since meat does not conduct heat quickly, a quick, ginger touch should not cause burning, but follow this step with great caution nonetheless.)
Compare the “give” in the meat to the way certain points on the palm and wrist feel when pressed in the same way, using the chart that follows.

Rare: Feels like the fleshy part of the palm just below the thumb.

Medium: Feels like the base of the palm closer to where it meets the wrist.

Well-Done: Feels like the top of the wrist, just below the palm.

The logic behind this test lies in the fact that, the more cooked meat is, the more its fibers contract and the less moisture it contains. So, less done meat feels softer than more fully cooked meat.

Practice this testing method a few times, comparing the impressions to the actual results, and an instant-read thermometer might not even be necessary.