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, but are also applicable to veal, lamb, and pork.

The gradations in common use in most English-speaking countries are:

• Raw: not cooked at all; thoroughly red/bloody inside
• Very Rare: barely seared, very red and juicy; 115-125°F (46-52°C)
• Rare: a cool red center; pink otherwise; 125-130°F (52-54.5°C)
• Medium rare: a warm red center, otherwise pink; 130-140°F (54.5-60°C)
• Medium: slightly pink center, otherwise brown; 140-150°F (60-65.5°C)
• Medium well: mostly grey-brown with a hint of pink; 150-160°F (65.5-71°C)
• Well done: grey-brown throughout with no sign of pink; 160°F (71°C)
• Burnt to a crisp: black throughout; dry; considered overcooked.

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.

A cut of meat will typically increase in temperature 5-10°F (3-5°C) after being removed from the grill or oven, and are therefore allowed to "rest" before being served, which allows the juices in the steak to redistribute themselves and allows the temperature inside the meat to stabilize.

External links

• Hormel: Beef Doneness
• USDA Cooking Temperatures Fact Sheet