The degree of doneness of the meat is an indication of the temperature of the piece of meat (steak) and its color from the inside. According to the United States Department of Agriculture, it is recommended that the internal temperature of cooked meat be 63 °C (145 °F) to avoid food poisoning.
The internal temperatures of beef, veal and goat, whether steak or grilled
Term (Arabic-French-English)
the description
temperature
It is recommended by the US Department of Agriculture
Extra-rare or Blue ( bleu )
Dark red inside and cold
46–49 °C
115–120°F
Rare ( signant )
Red and cool in the middle and soft
52–55 °C
125–130°F
Under Half Cooked Medium rare ( à point )
Red and hot in the middle and getting tougher
55–60 °C
130–140°F
Medium ( demi-anglais ) half cooked
It tends to be pink and becomes rougher than its predecessor
60–65 °C
140–150°F
145°F Let it rest for at least 3 minutes
Medium well ( cuit )
A little pink in the middle
65–69 °C
150–155 °F
Well done ( bien cuit )
It tends to be light brown in color and reaches the hardest degree
71 °C+
160°F+
160°F for ground beef
the color
When the meat is cooked, its color changes from red to pink to brown, then black when it is burned, and it begins to lose its juices and liquids when it moves from one level of cooking to another during cooking.