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Standard doneness levels and recommended final core
temperature for different types of meat
Type of food
Food core temperature
(°C)
Meat colour on cross-
section, and colour of juices
BEEF
Rare 40-45
meaty red, like raw meat,
little juice
Medium rare 55-60
light red, a lot of light red
juice
Medium 65-70
pink, small amount of pale
pink juice
Well done 75-80
evenly greyish brown, little
colourless juice
VEAL
Well done 75-85 red-brown
PORK
Medium 65-70 light pink
Well done 75-85 yellow-brown
LAMB
Well done 79 grey, pinkish juice
MUTTON
Rare 45 meaty red
Medium rare 55-60 light red
Medium 65-70 pink in the middle
Well done 80 grey
GOAT MEAT
Medium 70 pale pink, pink juices
Well done 82 grey, juices only slightly pink
POULTRY
Well done 82 light grey
FISH
Well done 65-70 white to grey-brown
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