How can you determine the doneness of meat?

Determining the doneness of meat is best accomplished by using a meat thermometer. This tool allows for an accurate measurement of the internal temperature, which is crucial because different types of meat require specific temperatures to be safe to eat and to reach the desired level of doneness. For example, poultry should reach an internal temperature of 165°F (74°C), while beef steaks may be cooked to varying degrees, from rare at 125°F (52°C) to well-done at 160°F (71°C) or more.

Relying solely on color can be misleading, as certain meats can appear safe to eat while being undercooked. Similarly, texture and firmness can also vary greatly based on the cut and method of preparation, making them not entirely reliable indicators of doneness. Although cooking time can provide a general guideline based on size and cooking method, it is not precise enough due to variations in heat sources and meat types. Therefore, utilizing a meat thermometer is the most accurate and safe method for ensuring meat is cooked to the correct temperature for consumption.