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This article is about cooking temperature. For the album by the Mighty Mighty Bosstones, see Medium Rare (album).
Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. The gradations of cooking are most often used in reference to beef (especially steak) but are also applicable to lamb, pork, poultry, veal, and sometimes fish.
The gradations in common use in most English-speaking countries are:
| Term | Description | Traditional Temperature range | Updated Temperature Range | |
|---|---|---|---|---|
| Raw | not cooked at all; thoroughly red/bloody inside | <115°F | <46°C | Not Recommended |
| Very rare/ Blue | very red and cold ("blue rare") | 115–125°F | 46–52°C | Not Recommended |
| Rare | a cool red center; pink otherwise | 125–130°F | 52–55°C | Not Recommended |
| Medium rare | a warm red center, otherwise pink | 130–140°F | 55–60°C | 145-150°F |
| Medium | warm pink center, otherwise brown | 140–150°F | 60–65°C | 150-165°F |
| Medium well | mostly brown with a gray center, very little if any pink | 150–160°F | 65–71°C | 165-170°F |
| Well done | Brown throughout with no sign of pink | >160°F | >71°C | >170°F |
As meat is cooked, it turns from red to pink to brown to black (if burnt), and the amount of myoglobin (not blood) and other juices decreases. Well done cuts are drier and contain little or no juices.
The interior of a cut of meat may still increase in temperature 5–10°F (3–5°C) after being removed from the grill or oven, and the meat is therefore allowed to "rest" before being served, which allows its temperature to stabilize. This is caused when the hot exterior continues to cook the comparatively cool inside- in short, heat moves from the hot exterior into the cooler interior.
The USDA recommends a temperature of at least 145°F (63°C) for beef, veal, and lamb steaks and roasts, or fish to prevent foodborne illness. Other meats require higher temperatures; see Critical Control Point.
This article is licensed under the GNU Free Documentation License. It uses material from Wikipedia
