https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABeef%2F32%2FenTranslations:Beef/32/en - Revision history2026-09-05T13:33:23ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Beef/32/en&diff=164746&oldid=prevFuzzyBot: Importing a new version from external source2025-07-19T02:03:21Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===== Internal temperature =====<br />
[[File:Rump steak.jpg|thumb|Beef rump steak on grill pan, cooked medium rare]]<br />
{{Main|Doneness}}<br />
Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a [[meat thermometer]]. Beef can be cooked using the [[sous-vide]] method, which cooks the entire steak to the same temperature, but when cooked using a method such as [[broiling]] or [[roasting]] it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.</div>FuzzyBot