Temperature (meat) Temperature Temperatures for beef, veal and lamb steaks and roasts

| Term_French | Description | Temperature_range_2 | Temperature_range_3 | USDA_recommended_ |
|---|---|---|---|---|
| Extra-rare or Blue (bleu) | very red and cold | 46–49 °C | 115–120 °F |  |
| Rare (saignant) | cold red center; soft | 52–55 °C | 125–130 °F |  |
| Medium rare (à point) | warm red center; firmer | 55–60 °C | 130–140 °F | 145 °F |
| Medium (demi-anglais) | pink and firm | 60–65 °C | 140–150 °F | 160 °F |
| Medium well (cuit) | small amount of pink in the center | 65–69 °C | 150–155 °F |  |
| Well done (bien cuit) | gray-brown throughout; firm | 71–100 °C | 160–212 °F | 170 °F |
| Over cooked (trop cuit, carbonisé)` | blacken throughout; hard | > 100 °C | > 212 °F | 300 °F |