How do you check the doness of the meat?

To check the doneness of meat, use a meat thermometer to measure the internal temperature; for example, poultry should reach 165°F (75°C), while beef should be between 145°F (63°C) for medium-rare and 160°F (71°C) for medium. Alternatively, you can cut into the meat to check for color: it should be clear juices for poultry and a warm red or pink center for beef, depending on your desired doneness. Additionally, you can assess firmness; fully cooked meat will feel firmer to the touch. Always allow the meat to rest after cooking for more accurate results.