Doneness Levels Guide
Understanding doneness levels helps you cook meat to your preference while maintaining food safety. Remember that not all proteins can be cooked to all doneness levels safely.
Rare
125°F (52°C)
Cool red center, very soft
Visual Indicators:
- Cool red center
- Very soft to touch
- Bloody juices
- Minimal browning
Tactile Test: Very soft, like raw meat
Warning: Not recommended for food safety
Medium Rare
130-135°F (54-57°C)
Warm red center, soft
Visual Indicators:
- Warm red center
- Soft to touch
- Reddish juices
- Light browning
Tactile Test: Soft, slight resistance
Warning: Not recommended for food safety
Medium
140-145°F (60-63°C)
Pink center, firm
Visual Indicators:
- Pink center
- Firm to touch
- Clear juices
- Good browning
Tactile Test: Firm with slight give
Safe: Minimum safe temperature
Medium Well
150-155°F (65-68°C)
Slight pink center, firm
Visual Indicators:
- Slight pink center
- Firm to touch
- Clear juices
- Well browned
Tactile Test: Firm with minimal give
Safe: Safe and recommended
Well Done
160°F+ (71°C+)
No pink, very firm
Visual Indicators:
- No pink center
- Very firm to touch
- Clear juices
- Heavily browned
Tactile Test: Very firm, no give
Safe: Safe but may be dry
Protein-Specific Doneness Guidelines
Beef
Minimum Safe: 145°F (63°C)
Safe Doneness Levels:
Can be cooked to medium-rare for steaks, but ground beef must reach 160°F
Special Considerations:
- Ground beef must reach 160°F due to surface bacteria mixing throughout
- Steaks can be cooked to medium-rare if surface is properly seared
- Roasts should reach minimum safe temperature throughout
Pork
Minimum Safe: 145°F (63°C)
Safe Doneness Levels:
Modern pork is safe at 145°F with proper handling
Special Considerations:
- Trichinosis is rare in modern pork due to improved farming practices
- Ground pork must reach 160°F like other ground meats
- Pork chops and tenderloin can be cooked to medium
Lamb
Minimum Safe: 145°F (63°C)
Safe Doneness Levels:
Similar to beef, can be cooked to medium-rare for chops and roasts
Special Considerations:
- Lamb chops can be cooked to medium-rare if properly handled
- Ground lamb must reach 160°F
- Leg of lamb roasts should reach minimum safe temperature
Chicken
Minimum Safe: 165°F (74°C)
Safe Doneness Levels:
Must be cooked to well done - no pink allowed
Special Considerations:
- Never serve chicken with pink meat or bloody juices
- Juices should run clear when pierced
- Meat should be white throughout with no pink areas
Fish
Minimum Safe: 145°F (63°C)
Safe Doneness Levels:
Fish should be opaque and flake easily
Special Considerations:
- Fish should be opaque throughout
- Flesh should separate easily with a fork
- No translucent areas should remain
Tactile Testing Method
Use your hand as a reference to test meat doneness by touch. This method is especially useful when you don't have a thermometer handy.
Rare
Touch your thumb to your index finger, feel the fleshy part below your thumb
This is how rare meat feels - very soft and squishy
Medium Rare
Touch your thumb to your middle finger, feel the fleshy part below your thumb
This is how medium-rare meat feels - soft with slight resistance
Medium
Touch your thumb to your ring finger, feel the fleshy part below your thumb
This is how medium meat feels - firm with some give
Medium Well
Touch your thumb to your pinky finger, feel the fleshy part below your thumb
This is how medium-well meat feels - firm with minimal give
Well Done
Make a fist and feel the fleshy part below your thumb
This is how well-done meat feels - very firm with no give
Important Safety Notes
Never Serve Undercooked:
- Poultry (chicken, turkey, duck) - must be well done
- Ground meats - must reach 160°F
- Fish - must be opaque throughout
High-Risk Groups:
- Pregnant women should avoid rare meat
- Young children and elderly should eat well-done meat
- Immunocompromised individuals should avoid rare meat