Grilling perfect beef products ends with the use of a properly calibrated and placed thermometer for safety as well as quality and ultimate enjoyment! Insert the thermometer horizontally to the center of the thickest portion of the cut. Target removing the cut from the grill a few degrees lower than the desired end temperature. The temperature will continue to increase as the meat has an opportunity to “rest” and also reabsorb the juices that might be lost if cutting into the meat right after grilling.
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