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Doneness Temperatures and Cues

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
Ground (minced) meat
160°F(71°C) for medium Meat in center no longer pink.
Beef, veal, and lamb
120–125°F(49–52°C) for rare Texture is soft when pressed. Interior red and shiny.
125–130°F(52–54°C) for medium-rare Meat has give when pressed. Interior rosy pink and juicy.
135–140°F(57–60°C) for medium Meat has slight give when pressed. Pink only at center.
150°F(65°C) for well done Meat feels firm to the touch. Interior is evenly brown, no traces of red or pink. Moist but no juices.
Pork
140–150°F(60–65°C) for medium Meat has slight give when pressed. Pink only at center. Pale pink juices.
160°F(71°C) for well done Evenly brown throughout, no traces of red or pink. Moist but no juices.

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