Degrees Of Doneness

Cooking times and temperatures may vary with method of preparation, size and shape of the brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

  • Insert thermometer through the side of the cut, tip in the center, not touching bone or fat.
  • Remove steaks and burgers from heat when thermometer is 15°C lower than desired doneness. Roasts should be removed from heat when thermometer is 10-15°C lower.
  • Rest steaks and roasts. Temperature will continue to rise while resting.
ROASTING, GRILLING, BRAISING OR BROILING
RARE
Cool Red Center

52° C

MEDIUM RARE
Warm Red Center

57° C

MEDIUM
Cool Pink Center

63° C

MEDIUM WELL
Slightly Pink Center

66° C

WELL DONE
Little Or No Pink

71° C

The USDA recommends steaks and roasts be cooked to 63°C (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 71°C (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.