COOKING MEAT 101

---

The most accurate way to determine the doneness of beef and lamb is to use an instant-read thermometer. In the chart 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 10 degrees.

 

Level of Doneness: Rare
Cook Until: 115-120 degrees
After Resting: 125 degrees

 

Level of Doneness: Medium-Rare
Cook Until: 120-125 degrees
After Resting: 130 degrees

 

Level of Doneness: Medium
Cook Until: 130-135 degrees
After Resting: 140 degrees

 

Level of Doneness: Medium-Well
Cook Until: 140-145 degrees
After Resting: 150 degrees

 

Level of Doneness: Well-Done
Cook Until: 150-155 degrees
After Resting: 160 degrees