OFFICIAL GUIDE
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 the thermometer through side of cut, tip in the center, not touching bone or fat.
- Remove from heat when the thermometer registers 2-4° C lower than desired doneness.
- Rest your roast. Temperature will continue to rise while resting.
RARE
Cool red center
52° C (125° F)
MEDIUM RARE
Warm red center
57° C (135° F)
MEDIUM
Warm pink center
63° C (45° F)
MEDIUM WELL
Slightly pink center
66° C (50° F)
WELL DONE
Little or no pink
71° C (160° F)
Insert the thermometer through the side of the cut, tip in the center, not touching bone or fat. Remove steaks and burgers from heat when the thermometer is 2° C lower than desired doneness. Roasts should be removed from heat when thermometer is 2-4° C lower. Rest steaks and roasts. Temperature will continue to rise while resting.
Shop our brand store for meat thermometers and more.
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. - Remove steaks and burgers from heat when the thermometer registers 2° C lower than desired doneness.
- Rest your steaks. The temperature will continue to rise.
RARE
Cool red center
52°C (125°F)
MEDIUM RARE
Warm red center
57°C (125°F)
MEDIUM
Warm pink center
63°C (145°F)
MEDIUM WELL
Slightly pink center
66°C (150°F)
WELL DONE
Little or no pink
71°C (160°F)
Make the Best Roast
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