Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef® cut and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
Insert the thermometer through the side of the cut, tip in the center, not touching bone or fat. Remove steaks and burgers from heat when the thermometer is 2° C (5° F) lower than desired doneness. Roasts should be removed from heat when thermometer is 2-4° C (5 to 10° F) lower. Rest steaks and roasts. Temperature will continue to rise while resting.
Shop our brand store for meat thermometers and more.
Cool red center
52° C (125° F)
Warm red center
57° C (135° F)
Warm pink center
63° C (145° F)
Slightly pink center
66° C (150° F)
Little or no pink
71° C (160° F)
® brand cut and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
Cool red center
52°C (125°F)
Warm red center
57°C (125°F)
Warm pink center
63°C (145°F)
Slightly pink center
66°C (150°F)
Little or no pink
71°C (160°F)