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.


Cool red center

Rare(125°F, 52°C) - Cool red center

Medium Rare

Warm red center

Medium Rare(135°F, 57°C) – Warm red center


Warm pink center

Medium(145°F, 63°C) – Warm pink center

Medium Well

Slightly pink center

Medium Well(150°F, 66°C) – Slightly pink center

Well Done

Little or no pink

Well Done(160°F, 71°C) – Little or no pink
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