texture.
🔹 Well done: A brown center, with a firm and generally less juicy texture.
🌡️ What About Food Safety?
Doneness and color alone cannot guarantee food safety. According to USDA recommendations, minimum internal temperatures are:
• Whole cuts of beef and pork: 63°C (145°F), followed by at least 3 minutes of rest.
• Ground beef, ground pork, and burgers made from either: 71°C (160°F).
• Poultry, including ground poultry: 74°C (165°F).
A food thermometer is the most reliable way to check the internal temperature.
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