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Doneness Temperatures for Beef and Lamb

What’s the best way to determine when beef or lamb are cooked to desired doneness?  

What’s the best way to determine when beef or lamb are cooked to desired doneness?  

The most accurate way to determine the doneness of beef and lamb is to use an instant-read thermometer. Below we've given the temperatures at which the meat should be removed from the pan or oven, as well as the temperatures at serving time. As the meat rests before serving, its temperature will climb 5 to 15 degrees—with the temperature of steaks and burgers climbing less than the temperature of roasts.

For rare meat, cook until it registers 110 to 115 degrees on an instant-read thermometer. Serving Temperature: 120 degrees.

For medium-rare meat, cook until it registers 115 to 120 degrees on an instant-read thermometer. Serving Temperature: 125 to 130 degrees.

For medium meat, cook until it registers 125 to 130 degrees on an instant-read thermometer. Serving Temperature: 135 to 140 degrees.

For medium-well meat, cook until it registers 135 to 140 degrees on an instant-read thermometer. Serving Temperature: 145 to 150 degrees.

For well-done meat, cook until it registers 145 to 150 degrees on an instant-read thermometer. Serving Temperature: 155 to 160 degrees.

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