Expert Grill 4 pcs Button Meat Thermometers 2 Beef 2 Poultry

Description

Use these meat thermometers when you grill, bake, or broil your beef and poultry cuts to determine the appropriate doneness.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked.
The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish). Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology.
For steaks, common gradations include rare, medium rare, medium, medium well and well done. Beef, Veal, Lamb Steaks and Roasts Extra Rare = Very Red = 115-125° F Rare = Red Center = 125-130° F Medium Rare = Warm Red Center = 130-140° F Medium = Pink and Firm = 140-150° F Medium Well = Little Pink = 150-155° F Well Done = Gray/Brown Center = 160° F
The interior of a cut of meat will still increase in temperature 5–10 °F after it is removed from an oven or other heat source.
The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut or steak) before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving.
The whole meat and the center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior.
The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium.
The temperatures indicated above are the peak temperature in the cooking process, so the meat should be removed from the heat source a few degrees cooler.