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
125° F | 52° C
Warm red center
135° F | 57° C
Warm pink center
145° F | 63° C
Slightly pink center
150° F | 66° C
Little or no pink
160° F | 71° C
® cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
Cool red center
125° F | 52° C
Warm red center
135° F | 57° C
Warm pink center
145° F | 63° C
Slightly pink center
150° F | 66° C
Little or no pink
160° F | 71° C
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.
