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.
FAQ
Is the same doneness temperature safe for all meats? No, safe minimum temperatures vary by meat type — poultry generally needs a higher minimum temperature than beef or pork due to different bacteria risks, and ground meats need higher temperatures than whole cuts since grinding spreads surface bacteria throughout the meat.
See the Safe Cooking Temperature Chart.