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sf[_9_]

On Tue, 25 Dec 2012 09:40:52 -0800, wrote:

>
> Internal Temperature Table
> Remove from heat/Ideal temperature after resting/USDA recommendation
> Rare -- 120º-130º/125º-130º/140º
> Medium-Rare -- 130º-135º/130º-140º/150º
> Medium -- 135º-150º/140º-150º/160º
> Medium-Well -- 150º-165º/155º-165º/170º (not recommended)

I don't understand those groups of temperature degrees, would you
please explain further? Remove at the low temp, let rest, and serve
at the higher one?

I discovered on my recent trip back East that many places not only
cook their beef less, they have a much more accurate way of describing
the finished meat - by color. Their med-rare is a West Coast rare and
their rare would be our raw (barely warm). I like it!

--
Food is an important part of a balanced diet.