What’s the Temp? Beef and Lamb Cooking Temperatures


There’s nothing quite like the sound of a quality, dry-aged ribeye as it hits a searing hot grill. Our mouths are watering. Right. Now. We’ve got some temperature tips on cooking your recently purchased Meat Lodge steak to grilling perfection. And if you’ve ever wondered about what temperature you should serve that hamburger at- have no fear. Meat Lodguuue is here.

Cooking thermometers take the guesswork out of cooking, as they measure the internal temperature of your cooked meat, poultry and seafood, thus ensuring a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly.

Meats, poultry and seafood are properly cooked only when heated at a high enough temperature to kill harmful bacteria that cause food-borne illnesses.

It’s important to note that you need to let your meat rest after it’s reached the desired cooking temperature. Remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size and the cut of your meat. During this resting time, the meat continues to cook (meat temperature typically rises 5 to 20 degrees even after it is removed from heat source), and the juices redistribute.

Below is a handy chart for the cooking temperatures of beef and lamb.

Cut of Meat Donness Temperature Description
Roasts, Steaks, & Chops Rare 120-125°F Center is bright red and pinkish toward the exterior portion
Roasts, Steaks, & Chops Medium Rare 130-135°F Center is dark pink and slightly brown toward the exterior portion
Roasts, Steaks, & Chops Medium 140-145°F Center is light pink and outer portion is brown
Roasts, Steaks, & Chops Medium Well 150-155°F Not pink
Roasts, Steaks, & Chops Well Done 160-165°F Steak is uniformly brown throughout
Ground Meat Well Done 160-165°F No longer pink, but uniformly brown throughout

You can find out other cooking temperatures by checking out our other articles:

Photo Source: Another Pint Please…