Degrees of Doneness
Cooking times and temperatures vary with the method of preparation used, the size and shape of the Certified Angus Beef ® cut and the desired degree of doneness.
The doneness of steaks can also be checked using the “firmness to touch” method in which the steak is compared to the human hand. For rare, the steak would feel about the same as the muscle between the thumb and the index finger of the hand in a relaxed state. For medium, feel the same muscle of the hand when it is stretched out. And, for well-done firmness, feel the muscle when the hand is clenched into a fist.
“Firmness to Touch” Method
Test roasts for doneness using a meat thermometer placed so the tip is in the center of the roast, not touching bone or resting in fat. Remove the meat from the oven when the thermometer registers 5-10° F lower than the desired doneness, as the temperature will rise after it comes out of the oven. A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.