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Temperatures for beef, veal, lamb steaks and roasts
Term (French) Description Temperature range recommended
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
Medium (demi-
anglais)
pink and firm
60–
65 °C
140–150 °F
145 °F and rest for at least 3
minutes
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 °C+ 160 °F+ 160 °F for ground beef
Temperatures for beef, veal, lamb steaks and roasts

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Temperatures for beef, veal, lamb steaks and roasts

  • 1. Temperatures for beef, veal, lamb steaks and roasts Term (French) Description Temperature range recommended 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 Medium (demi- anglais) pink and firm 60– 65 °C 140–150 °F 145 °F and rest for at least 3 minutes 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 °C+ 160 °F+ 160 °F for ground beef