Internal Temperatures for Beef

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There seems to be some confusion about doneness. I like my meat rare, and recently while dining out, I was denied. Imagine! They told me they were not allowed to cook it rare. I was outraged. (Not really – I am not one to make a scene.)

Favorite steaks of my past were usually cooked Black and Blue, which means seared on the outside, raw on the inside. I also love the steak tartar. (My Chef friend Dina used to make me steak tartar for my birthday in lieu of cake. Candle and all.)

Here are the accepted guidelines. Do with them what you will.

RARE

old temp – 130˚F

new temp – N/A

MED-RARE

old temp – 140˚F

new temp – 145-50˚F

MED

old temp – 150˚F

new temp – 150-160˚F

MED WELL

old temp 160˚F

new temp 165-170˚F

WELL

old temp – above 160˚

new temp – above 170˚F

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