Roasting time for beef:
| Cooked: | Temperature | Description |
|---|---|---|
| Very rare | 115–125 °F (46–52 °C) | Blood-red meat, soft, slightly juicy |
| Rare | 125–135 °F (52–57 °C) | Red center, gray surface, soft, juicy |
| Medium rare | 135–145 °F (57–63 °C) | Dark Pink throughout, gray-brown surface, very juicy |
| Medium | 145–155 °F (63–68 °C) | Pink center, becomes gray-brown towards surface |
| Medium well | 155–165 °F (68–74 °C) | Thin line of pink, firm texture. |
| Well done | >165 °F (74 °C) | Gray-brown throughout, tough texture. |
