what temperature is medium for ground beef
Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology. The table below is from an American reference book and pertains to beef and lamb. In lieu of gradations and ranges, the United States Department of Agriculture recommends a temperature of at least 63 Â°C (145 Â°F) for beef, veal, lamb steaks and roasts in order to prevent foodborne illness.