Degrees of Doneness

Cooking times and temperatures vary with the method of preparation used, the size and shape of the Certified Angus Beef ^® cut and the desired degree of doneness.

To ensure food safety in cooking hamburgers, a temperature of 160° F is recommended, or until the middle is no longer pink and the juices run clear.

Degrees of Doneness

Very Rare Approx 130° F, 55° C	Rare Approx 140° F, 60° C
Medium Rare Approx 145° F, 63° C	Medium 160° F Approx 160° F, 71° C
Well Approx 170° F, 77° C	Very Well Done Approx 180° F, 82° C

Test roasts for doneness using a meat thermometer placed so the tip is in the center of the roast, not touching bone or resting in fat. Remove the meat from the oven when the thermometer registers 5-10° F lower than the desired doneness, as the temperature will rise after it comes out of the oven. A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.