•  
  •  
 

Keywords

chef, degree of doneness, temperature

Abstract

Objective: The objective of this study was to assess foodservice steak preparation practices and chefs’ abilities to identify degrees of doneness of beef strip loin steaks.

Study Description: Beef strip loins (n = 24) from 12 animals representing five quality treatments (Prime, Top Choice, Low Choice, Select, and Select Enhanced) were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Each cooked steak was cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately of the internal face of the lateral side. A digital survey was developed for chefs for the electronic evaluation of the images of the cooked steaks. Chefs (n = 83) were recruited via email from around the U.S. using an established database of chefs from all segments of the industry.

The Bottom Line: Chefs did not report they use the current published degree of doneness temperatures. Additionally, chefs commonly rated steaks one degree of doneness above the degree of doneness category commonly associated with the end-point temperature.

Download
COinS
 

Rights Statement

In Copyright - Educational Use Permitted.
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.