To which internal temperature should I cook beef for rare/medium/well done?

Question

I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?

Answer 1

| Rare        | 120 to 125 degrees F    | center is bright red |
| Medium Rare | 130 to 135 degrees F    | center is very pink  |
| Medium      | 140 to 145 degrees F    | center is light pink |
| Medium Well | 150 to 155 degrees F    | not pink             |
| Well Done   | 160 degrees F and above | brown throughout     |

Answer 2

This is a good answer too for alternatives:

http://cooking.stackexchange.com/questions/2788/why-does-my-steak-turn-out-well-done-when-the-temperature-probe-says-its-only-ra/2794#2794