BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).

Detailed explanation-2: -Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

Detailed explanation-3: -Rare is 120-130 °F internally. Medium-rare is130-135 °F internally. Medium is 135-145 °F internally. Medium-well is 145-155 °F internally.

Detailed explanation-4: -Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center. The steak will begin firming up on the exterior, but will remain very soft and tender in the center. A small ring of pink will begin developing around the edge, but the steak will still be primarily red in the center.