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Beef, Veal, and Lamb Internal Temperature Chart


Degree of Doneness

Internal Core Temperature

Internal Description

Beef - Lamb - Veal
Roasts - Steaks - Chops

Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature. So, pay attention to how long you let the cooked meat sit before serving.

Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

Extra-rare or Blue (bleu)

80 to 100 degrees F
26 to 38 degrees C

deep red color and barely warm

feels soft and squishy


120 to 125 degrees F
49 to 51 degrees C

center is bright red, pinkish toward the exterior portion, and warm throughout

soft to touch

Medium Rare

130 to 135 degrees F
55 to 57 degrees C

center is very pink, slightly brown toward the exterior portion, and slightly hot

yields only slightly to the touch, beginning to firm up


140 to 145 degrees F
60 to 63 degrees C

center is light pink, outer portion is brown, and hot throughout

yields only slightly to the touch, beginning to firm up

Medium Well

150 to 155 degrees F
65 to 69 degrees C

mostly gray-brown throughout with a hint of pink in the center

firm to touch

Well Done

160 degrees F and above
71 degrees C

steak is uniformly brown or grey throughout

firm or hard to touch


190 to 200 degrees F
88 to 93 degrees C

If the meat pulls apart easily, the brisket is ready to serve.

Ground Meat
Patties - Meatloaf - Meatballs

160 to 165 degrees F
71 to 74 degrees C

For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle.
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