To which internal temperature should I cook beef for rare/medium/well done?
| Rare | 120 °F to 125 °F | 49 °C to 52 °C | center is bright red | | Medium Rare | 130 °F to 135 °F | 54 °C to 57 °C | center is very pink | | Medium | 140 °F to 145 °F | 60 °C to 63 °C | center is light pink | | Medium Well | 150 °F to 155 °F | 66 °C to 68 °C | not pink | | Well Done | 160 °F and above | 71 °C and above | brown throughout |
grrrrr, I'm having trouble finding the source, but I'd like to point out that the US gov doesn't agree with these numbers at all. Their numbers are much higher. However, I agree with hobodave. The gov is much closer to the numbers on wikipedia: http://en.wikipedia.org/wiki/Beef#Internal_temperature
@yoss: yea, the chart tends to differ by about 5 degrees depending on where you read it
@yossarian - every cookbook I've ever read says that the USG is quite overcautious with their measurements.
@justkt, Yes. I agree whole heartedly and use the same temp guidelines as hobodave (well, actually I don't have any use for them past 135F). I was just pointing out that the USG didn't agree.
Officially I think the government says 140 for rare. However, I agree with the table above if you are planning to "rest" the meat ... meaning, I would pull it out of/off the heat and tent it with tinfoil for 15 minutes to let the juices settle and also let the internal temperature come up a bit more. I find this makes for a HUGE success.