Andy wrote:
> Does every cut of beef cook to rare, medium-rare, etc., at the same
> internal temp, not counting cooking time or cut thickness? In other words,
> would a 1 inch thick NY Strip and a 3/4" flank steak and a 1" thick
> hamburger (certified non-ecoli?) all be medium-rare at 145 degrees internal
> temp?
>
> Andy

AFAIK, yes.

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