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Author Question: What internal temperatures correspond to rare, medium, and well-done ... (Read 98 times)

dollx

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on: Aug 19, 2018
What internal temperatures correspond to rare, medium, and well-done beef?

Question 2

Identify the wholesale cuts of beef and name a retail cut that is derived from each of the wholesale cuts. Also indicate what cooking technique you would use for the retail cut.


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kjohnson

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Rare: 140F (60C); medium: 160F (70C); well-done: 170F (77C).

Answer to Question 2

Rib, short loin, sirloin, chuck, round, flank, short plate, briskets, and foreshank are all examples of wholesale cuts. Sirloin steak is one example of a retail cut. Sirloin steak should be broiled, pan-broiled, or pan-fried.


dollx

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


kjohnson

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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