Degree of Doneness

Roasting | Grilling, Braising or Broiling

Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef^® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

Insert thermometer through the side of the cut, tip in the center, not touching bone or fat.
Remove steaks and burgers from heat when thermometer is 5°F lower than desired doneness. Roasts should be removed from heat when thermometer is 5-10°F lower.
Rest steaks and roasts. Temperature will continue to rise while resting.

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Steak bites stack at varied temps, medium rare steak more or less

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

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