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

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|  Rare         |  120 °F to 125 °F  |  49 °C to 52 °C   |  center is bright red  |
|  Medium Rare  |  130 °F to 135 °F  |  54 °C to 57 °C   |  center is very pink   |
|  Medium       |  140 °F to 145 °F  |  60 °C to 63 °C   |  center is light pink  |
|  Medium Well  |  150 °F to 155 °F  |  66 °C to 68 °C   |  not pink              |
|  Well Done    |  160 °F and above  |  71 °C and above  |  brown throughout      |
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  • grrrrr, I'm having trouble finding the source, but I'd like to point out that the US gov doesn't agree with these numbers at all. Their numbers are much higher. However, I agree with hobodave. The gov is much closer to the numbers on wikipedia: en.wikipedia.org/wiki/Beef#Internal_temperature
    – yossarian
    Aug 27, 2010 at 14:48
  • @yoss: yea, the chart tends to differ by about 5 degrees depending on where you read it
    – hobodave
    Aug 27, 2010 at 15:03
  • @yossarian - every cookbook I've ever read says that the USG is quite overcautious with their measurements.
    – justkt
    Aug 27, 2010 at 15:20
  • @justkt, Yes. I agree whole heartedly and use the same temp guidelines as hobodave (well, actually I don't have any use for them past 135F). I was just pointing out that the USG didn't agree.
    – yossarian
    Aug 27, 2010 at 15:34
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    You forgot 'blue'
    – TFD
    Nov 24, 2011 at 3:53
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For some different values see http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/cook-temperatures-cuisson-eng.php

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    Welcome to Seasoned Advice! While this may theoretically answer the question, it would be preferable to include the essential parts of the answer here, and provide the link for reference.
    – Aaronut
    Mar 25, 2014 at 4:48

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