GUIDE TO COOKING PERFECTION
Degree of Doneness
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.
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.
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
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
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.