Beef, lamb, veal steaks, and roasts make for an impressive main course at any dinner party, or even a simple every day meal. Understanding where your meat comes from and how to properly prepare it is essential for your safety and that of any guests you might be serving. Below, you’ll find the USDA’s official temperature guidelines and a few graphics to help you navigate your next meaty dinner.

USDA TEMPERATURES FOR BEEF, LAMB, VEAL STEAKS, AND ROASTS:

Term in 
French
DescriptionTemperature Range (C)Temperature Range (F)
Extra-rare or Blue (bleu)Very red and cold46–49 °C115–120 °F
Rare/SaignantCold red center; Soft52–55 °C125–130 °F
Medium Rare /à pointWarm red center;
Firmer
55–60 °C130–140 °F
Medium/Demi-anglaisPink and firm60–65 °C140–150 °F
Medium Well/
Cuit
Small amount of pink in the center65–69 °C150–155 °F
Well done/
Bien cuit)
Gray-brown throughout; Firm71–100 °C160–212 °F
OvercookedBlackened
throughout; Crispy
>100 °C>212 °F

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