Temperature (meat)
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Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. The gradations of cooking are most often used in reference to beef (especially steak) but are also applicable to lamb, pork, poultry, veal, and sometimes fish.
The gradations in common use in most English-speaking countries are:
| Term | Description | Temperature range | |
|---|---|---|---|
| Raw | not cooked at all; thoroughly red/bloody inside | <115°F | <46°C |
| Very rare/ Blue | very red and cold ("blue rare") | 115–125°F | 46–52°C |
| Rare | a cool red center; pink otherwise | 125–130°F | 52–55°C |
| Medium rare | a warm red center, otherwise pink | 130–140°F | 55–60°C |
| Medium | slightly pink center, otherwise brown | 140–150°F | 60–65°C |
| Medium well | mostly grey-brown with a hint of pink | 150–160°F | 65–71°C |
| Well done | grey-brown throughout with no sign of pink | >160°F | >71°C |
As meat is cooked, it turns from red to pink to brown to black (if burnt), and the amount of blood and other juices decreases. Well done cuts are dry and contain little or no juices.
The interior of a cut of meat may still increase in temperature 5–10°F (3–5°C) after being removed from the grill or oven, and the meat is therefore allowed to "rest" before being served, which allows its temperature to stabilize.
The USDA recommends a temperature of at least 140°F (60°C) to prevent foodborne illness.
