We know the struggle of knowing if your steaks, burgers and roasts are done. We always recommend using a meat thermometer to check the internal temperature. This method will guarantee a delicious meal every time!
Ideally, we would recommend steaks to be cooked to a final temperature of 145°F (medium-rare) and ground beef cooked to a final internal temperature of 160°F (medium) to ensure the best eating experience.
When checking the internal temperature, make sure it is inserted into the thickest part of the steak, burger or roast to get the most accurate read. Avoid fatty portions and bones.
Ground beef should always be cooked to 160°F.
When grilling steaks make sure you remove them from the heat 5°-10°F before it reaches your ideal internal temperature. The temperature will continue to rise after it has been removed from the heat.
Once your steaks and burgers have been removed from the heat allow 5 to 10 minutes for the meat to rest. This allows the juices to redistribute throughout the meat for a juicy bite every time!
Maintaining a balanced, nutritious diet is critical for having an active, healthy lifestyle. The chart below includes nutritional information on popular cuts of Nolan Ryan Beef, based on a 3 oz. portion.
Learn about the many different cuts of beef in this helpful chart from our friends at Beef Loving Texans. The beef cuts chart for butchers contains different sub-primal cuts with recommended cooking methods and lean designations for various cuts of beef.
If you have a question or want to get in touch with the Nolan Ryan Beef team, please use this form to send us a message.