Cooking times and temperatures vary with the method of preparation used, the size and shape of the Certified Angus Beef ® cut and the desired degree of doneness.
To ensure food safety in cooking hamburgers, a temperature of 160° F is recommended, or until the middle is no longer pink and the juices run clear.
Very Well Done
Test roasts for doneness using a meat thermometer placed so the tip is in the
center of the roast, not touching bone or resting in fat. Remove the meat from
the oven when the thermometer registers 5-10° F lower than the desired doneness,
as the temperature will rise after it comes out of the oven. A quick-read thermometer
can also be used in roasts and is often used in testing steaks for doneness.