Levels of doneness

• Very rare: Hot on the outside, raw on the inside and the meat will be sort of wobbly. Final temperature reading should be 100°F.
• Rare: Red, cool to warm center and the meat will be soft and spongy. Final temperature reading should be 120°F.
  Medium rare: Red, warm center and the meat will have a springy firmness. Final temperature reading should be 126°F.
• Medium: Hot, pink center and the meat will have a less springy firmness than medium rare. Final temperature reading should be 135°F.
• Medium well: Slight color, cooked throughout and the meat will feel firm. Final temperature reading should be 145°F.
• Well done: The meat is gray-brown throughout and very firm and unyielding. Final temperature reading should be 160°