Rare Beef: Cooked to an internal temperature of 125°F (52°C), resulting in a cool red center with a soft, tender texture.
Medium Rare Beef: Achieved at 130–135°F (54–57°C), yielding a warm red center and a slightly firmer texture.
Medium Beef: Reached at 140–145°F (60–63°C), producing a warm pink center with a firm texture.
Medium Well Beef: Cooked to 150–155°F (66–68°C), resulting in a slightly pink center and a firmer, chewier texture.
Well Done Beef: Achieved at 160°F (71°C) and above, leading to a uniformly brown color throughout and a firm, dry texture.
