Degree of Doneness

USDA RECOMMENDATIONS

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.

GRILLING, BRAISING OR BROILING

STEAKS AND BURGERS

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.
Remove steaks and burgers from heat when thermometer registers 5° F lower than desired doneness.
Rest your steaks. Temperature will continue to rise.

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 DONE

Little or no pink

160° F | 71° C

ROASTING

Insert thermometer through side of cut, tip in the center, not touching bone or fat.
Remove from heat when thermometer registers 5-10° F lower than desired doneness.
Rest your roast. Temperature will continue to rise while resting.