Cool red center
thermometer 125°F 52°C
Warm red center
135°F 57°C
Warm pink center
145°F 63°C
Slightly pink center
150°F 66°C
Little or no pink
160°F 71°C
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cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.Cool red center
125°F 52°C
Warm red center
135°F 57°C
Warm pink center
145°F 63°C
Slightly pink center
150°F 66°C
Little or no pink
160°F 71°C
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.