Blue

115 F - 120 F
internal temperature

Meat Temperature Blue
Seared outside, completely red throught. Meat remains gel-like in texture and difficult to chew; juices are not yet flowing freely.

Rare

135 F - 140 F
internal temperature

Meat Temperature Rare
A rare piece of meat has a bright red center, with a brownish-gray exterior. The center is typically warm, but not hot, with a core temperature of 140 degrees Fahrenheit.

Medium Rare

140 F - 145 F
internal temperature

Meat Temperature Medium Rare
The center is pinkish-red and is slightly warmer than rare meat—approximately 145 degrees Fahrenheit.

Medium

155 F - 160 F
internal temperature

Meat Temperature Medium
Meat with a large band of pink through the middle, but is primarily grayish-brown throughout, with a core temperature of approximately 160 degrees Fahrenheit.

Medium Well

160 F - 165 F
internal temperature

Meat Temperature Medium Well
Meat with a slight hint of pink in the middle, but is primarily grayish-brown throughout, with a core temperature of approximately 165 degrees Fahrenheit.

Well Done

170 F - 175 F
internal temperature

Meat Temperature Well Done
Meat that is grayish-brown throughout, with a core temperature of approximately 170 degrees Fahrenheit.

Medium Rare

140 F - 145 F
internal temperature

The center is pinkish-red and is slightly warmer than rare meat—approximately 145 degrees Fahrenheit.
  Blue
 Rare
Medium Rare
Medium
Medium Well
Well Done
  B
  R
M R
  M
M W
W D

It is advised to use a meat thermometer to accurately test that meat has been cooked to a temperature that is deemed safe for consumption (at least 140-145 degrees Fahrenheit). Thermometers also ensure that you have prepared the meat to match your taste preferences.