Doneness and core temperature of meat

In short: How done a steak is shows in the core temperature: rare about 45–50 °C, medium 55–60 °C, well done 70 °C and more. Poultry and mince must always be cooked through completely.

In more detail: Meat gets firmer and drier with rising core temperature because proteins contract and juice escapes.

In detail

• Measuring: A meat thermometer in the thickest part gives certainty.
• Beef: Rare 50 °C, medium rare 54 °C, medium 60 °C, well done from 70 °C.
• Pork: Today often pink is possible at 63 °C, well done at 70 °C.
• Poultry: Core temperature at least 75 °C because of Salmonella and Campylobacter.
• Resting: After cooking let it rest covered for a few minutes so the juices redistribute.
• Hygiene: Store and handle raw meat separately from other foods (maillard-reaktion, küchenhygiene-und-lebensmittelinfektionen-salmonellen-und-co-vermeiden).