doneness of meats

 Get a good digital thermometer to read the doneness of meats.

 A digital thermometer will be able to tell you when your meat is finished cooking, eliminating the guesswork from the equation. It's a heck of a lot easy than the finger test for checking doneness.

 ● Red meat is fully cooked (well-done) at 160 °F (71 °C). Medium is measured at 135–140 °F (57–60 °C), while rare is measured at 130 °F (54 °C). Red meat can safely be cooked at varying degrees of doneness, based on the preference of the diner. 🐄 

● Poultry is fully cooked at 165 °F (74 °C). Poultry should always be fully cooked. 🐔  🍗  🐓  

● Pork is fully cooked at 160 °F (71 °C). Pork should always be fully cooked. 🐖 

● Seafood is generally fully cooked at 125–140 °F (52–60 °C).[3] Seafood is often eaten rare, medium rare or slightly rare without incident. (Most seafood is flash-frozen to kill off any parasites immediately after being caught.)