Very rare: (46–52 °C) Blood-red meat, soft, slightly juicy
Rare: (52–57 °C) Red centre, grey surface, soft, juicy
Medium rare: (57–63 °C) Dark pink throughout, grey-brown surface, very juicy
Medium: (63–68 °C) Pink center, becomes gray-brown towards surface
Medium well: (68–74 °C) Thin line of pink, firm texture
Well done: (74 °C) Gray-brown throughout, tough texture, dry