In the subdued stories about needle tenderized beef and the risk of Shiga-toxin producing E. coli, state-sponsored jazz (NPR) quotes Chef Bruce Mattel, who’s associate dean for food production at the Culinary Institute of America, as saying that, “An experienced cook can assess ‘doneness’ by the firmness of the product.”

Mattel  redeems himself by saying “it is always best for everyone, including professionals, to use a thermometer.”

Stick it in.