Grill magic strip

Degree of Doneness


Cooking times and temperatures may vary with the method of preparation, the size and shape of the Certified Angus Beef ® brand cut and the desired degree of doneness. Test steaks, roasts and burgers for doneness using a meat thermometer or instant-read thermometer.


Rare

Cool red center

125° F

52° C

Medium Rare

Warm red center

135° F

57° C

Medium

Warm pink center

145° F

63° C

Medium well

Slightly pink center

150° F

66° C

Well

Little or no pink

160° F

71° C

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


Test steaks, roasts and burgers for doneness using a meat thermometer or instant-read thermometer. It should be inserted through the side, with the tip in the center of the cut, not touching any bone or fat. Remove steaks and burgers from the heat when the thermometer registers 5°F lower than the desired doneness, and roasts 5-10°F lower, as the temperature will continue to rise while resting.

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.


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