Doneness for beef and lamb is all about internal temperature. Pull the meat a few degrees early and let carryover heat finish it while it rests. These are the target temperatures for each level.
| Doneness | Internal temp | Appearance |
|---|---|---|
| Rare | 120 – 125°F | Cool red center |
| Medium-rare | 130 – 135°F | Warm red center |
| Medium | 140 – 145°F | Warm pink center |
| Medium-well | 150 – 155°F | Slightly pink |
| Well done | 160°F and up | Little to no pink |
Account for carryover. A roast keeps cooking after it leaves the heat — temperature rises about 5°F while resting, so pull it early. Always rest before slicing.
For food-safety minimums (poultry, ground meat, pork) see the Safe Cooking Temperature Chart below.
See the Safe Cooking Temperature Chart.