The surest way to know if your meat is cooked properly is to test it with a meat thermometer. But if you find yourself without one (as I did at my summer vacation rental), you can find an easy guide to meat doneness, literally at your fingertips. (See the chart below for minimum cooking temperatures for meat and poultry as per the USDA.)
But if you find yourself without one (as I did at my summer vacation rental), you can find an easy guide to doneness for steaks, chops, and burgers, literally at your fingertips.
Hold your hand in front of you, palm up. Keeping your hand relaxed, touch your thumb and index finger together. Now press the fleshy area under your thumb with your other hand. That is what medium-rare meat feels like. (This corresponds to 130-135 degrees Fahrenheit.)
Press your thumb and middle finger together. The fleshy area under your thumb now feels like meat cooked medium (140-145 degree Fahrenheit).
Press your thumb and ring finger to see what medium-well feels like (150-155 degrees Fahrenheit) and thumb and pinky for well-done (160-165 degrees Fahrenheit).
| Product | Minimum Internal Temperature & Rest Time |
| Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
| Ground Poultry | 165 °F |
| All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 °F (73.9 °C) |
| Fish & Shellfish | 145 °F (62.8 °C) |
