GUIDE TO COOKING PERFECTION
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 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.
RARE
Cool red center
thermometer 125°F 52°C
MEDIUM RARE
Warm red center
135°F 57°C
MEDIUM
Warm pink center
145°F 63°C
MEDIUM WELL
Slightly pink center
150°F 66°C
WELL DONE
Little or no pink
160°F 71°C
To ensure the perfect doneness, insert the thermometer through the side of the cut with the tip at the center, avoiding bone or fat. For steaks and burgers, remove from heat when the thermometer reads 5°F below your target temperature. For roasts, aim for 5-10°F lower. Allow your steaks and roasts to rest; the temperature will rise as they sit.
Shop our brand store for high-quality meat thermometers and other essentials.
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
®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 thermometer registers 5°F lower than desired doneness.
- Rest your steaks. Temperature will continue to rise.
RARE
Cool red center
125°F 52°C
MEDIUM RARE
Warm red center
135°F 57°C
MEDIUM
Warm pink center
145°F 63°C
MEDIUM WELL
Slightly pink center
150°F 66°C
WELL DONE
Little or no pink
160°F 71°C
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USDA RECOMMENDATIONS
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.