Concern: The obvious concern with this method is that everyone’s hands and fingers feel different, as do different cuts of meat depending on the species, animal maturity, fat content, etc.This method suggests that meat cooked to different degrees of doneness feels like different parts of your hand.A few of these are listed below along with an explanation as to why they are neither safe nor effective: Finger-Test Method While these methods might sound valid, they do not replace the use of a thermometer for determining doneness of meat. Unfortunately there are a number of ‘false methods’ for determining doneness of meat that have been distributed via the Internet, television and social media. A properly calibrated meat thermometer is the only reliable way to measure internal temperature and ensure both food safety and quality. But once we determine meat is cooked to a safe temperature we must continue to monitor doneness to ensure eating quality. We all want to prepare food that is safe to eat. There is no doubt that the first question (Is it safe to eat?) is the most important. *Source: American Meat Science Association, USDA-ARS, National Cattlemen’s Beef Association The guide below indicates the approximate temperature for each level of doneness. A thermometer is the best way to determine when meat has reached the desired degree of doneness. Once a product is cooked to a safe level, then the question becomes “how do you like it prepared?” Steaks and chops can be cooked to a lower degree of doneness than ground products which must be cooked to at least 160☏.
* Source: USDA-FSIS 2: Is it cooked to my liking? Beef, Pork, Veal, & Lamb (steaks, chops, roasts) - 145☏ + 3 minute rest.Safe Minimum Internal Temperature Chart for Meat* Safe temperatures for different meat products are listed below. The USDA Food Safety Inspection Service states that the only way to accurately measure if a product is cooked to a safe temperature is to use a food thermometer. When it comes to cooking meat, the question of ‘doneness’ is two-fold: 1: Is it safe to eat? In later years I’ve learned that although this method is fun to implement, it really just results in sticky walls and overdone pasta. For example, my grandmother taught me to throw spaghetti against the wall and if it sticks to the wall it’s done. “Is it done yet?” We all ask this question when cooking and there are a variety of methods that have been passed down to determine the ‘doneness’ of different products.
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