Bama's temps are commonly used in the industry to describe the finished internal temps of meat. We usually pull the meat off 5-10°F less (20° in going in a cooler) and let Carryover finish the last few degrees while the meat rests.
My Mom once asked for her steak to be cooked "Well Done" in an expensive Steak House that prided themselves on the quality of their steak's and preparation. The Owner, who was personally taking the order, told her," If you want to eat a Dried Out Piece of Shit, McDonald's is up the street! " My Dad, a Butcher and having warned her, chuckled and said," She'll have the Roast Pork..."
People have no idea how good meat can be eating it well done...
...JJ
