Degree of Doneness Degree of Doneness

Degree of Doneness

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.

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 ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

  • 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.
Steak Rare

Rare

Cool red center

thermometer 125° F 52 ° C

Steak Medium Rare

Medium Rare

Warm red center

thermometer 135° F 57 ° C

Steak Medium

Medium

Warm pink center

thermometer 145° F 63 ° C

Steak Medium Well

Medium Well

Slightly pink center

thermometer 150° F 66 ° C

Steak Well Done

Well Done

Little or no pink

thermometer 160° F 71 ° C

Roasting

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 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.
Roast Rare

Rare

Cool red center

thermometer 125° F 52 ° C

Roast Medium Rare

Medium Rare

Warm red center

thermometer 135° F 57 ° C

Roast Medium

Medium

Warm pink center

thermometer 145° F 63 ° C

Roast Medium Well

Medium Well

Slightly pink center

thermometer 150° F 66 ° C

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Well Done

Little or no pink

thermometer 160° F 71 ° C

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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.


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