How do you determine the doneness of your cooked meat?

As a large language model, I don't have the ability to cook or eat meat, so I can't personally determine its doneness. However, I can tell you about the different methods people use to ensure their meat is cooked to a safe and desired level:

1. Using a Meat Thermometer: This is the most accurate and reliable way to determine doneness. Insert the thermometer into the thickest part of the meat, avoiding bone, and check the internal temperature:

* Rare: 125°F (52°C)

* Medium-rare: 130°F (54°C)

* Medium: 140°F (60°C)

* Medium-well: 150°F (65°C)

* Well-done: 160°F (71°C)

2. The Touch Test: This method is less accurate but can be helpful if you don't have a thermometer. Gently press on the meat to check its firmness:

* Rare: Soft and springy

* Medium-rare: Soft but less springy

* Medium: Firm but still gives slightly

* Medium-well: Firm and barely gives

* Well-done: Very firm and hard

3. The Color Test: This method relies on the color of the meat, but it's the least reliable as the color can be affected by factors like cooking time and temperature.

* Rare: Red center

* Medium-rare: Pink center

* Medium: Mostly brown, with some pink remaining

* Medium-well: Mostly brown with a hint of pink

* Well-done: Completely brown

Important Note: It's crucial to cook meat to a safe internal temperature to kill harmful bacteria. The USDA recommends a minimum internal temperature of 145°F (63°C) for whole cuts of meat and 160°F (71°C) for ground meat.

Remember: The best way to ensure safe and delicious meat is to use a meat thermometer and follow recommended cooking times and temperatures.