Know when your meat is done to your taste and at a safe-to-eat temperature.
|Tweet||Minimum Safe Temperature*||Rare**||Medium-Rare**||Medium**||Medium-Well**||Well**|
|All Cuts & Ground Products||165 °F|
|Beef, Lamb & Veal|
|Steaks, Roasts & Non-Ground Products||145 °F (Rest for 3 min.)||130 °F†||135 °F†||145 °F||160 °F||170 °F|
|Ground Products||160 °F|
|Chops, Roasts & Non-Ground Products||145 °F (Rest for 3 min.)||145 °F||160 °F||170 °F|
|Ground Products||165 °F|
*Minimum Safe Temperature based on USDA recommendations.
**Doneness temperatures reflect ideal serving temperatures after resting. Meats may need to be removed from heat about 5°F lower than the recommended doneness temperature to prevent overheating. Resting meat prior to serving is recommended for best quality.
†Warning: Serving meat at temperatures below USDA minimum safety recommendations should be done at your own risk.