Temperatures for beef, veal, lamb steaks and roasts
Term (French) |
Description |
Temperature range[1] |
USDA recommended[2] |
Extra-rare or Blue (bleu) |
very red and cold |
46–49 °C |
115–120 °F |
|
Rare (saignant) |
cold red center; soft |
52–55 °C |
125–130 °F |
|
Medium rare (à point) |
warm red center; firmer |
55–60 °C |
130–140 °F |
145 °F |
Medium (demi-anglais) |
pink and firm |
60–65 °C |
140–150 °F |
160 °F |
Medium well (cuit) |
small amount of pink in the center |
65–69 °C |
150–155 °F |
|
Well done (bien cuit) |
gray-brown throughout; firm |
71–100 °C |
160–212 °F |
170 °F |
Over cooked (trop cuit, carbonisé")' |
blacken throughout; hard |
> 100 °C |
> 212 °F |
300 °F |