Tips · 2026-10-23
Meat doneness guide
In short
Which internal temperature matches each doneness for beef, pork and chicken, and how to get it right without cutting the piece.
Beef: doneness to taste
A kitchen thermometer nails the doneness every time. Measure in the centre of the piece, without touching the bone.
| Doneness | Internal temperature | Appearance |
|---|---|---|
| Rare | 50 to 52 °C | Red and very juicy |
| Medium rare | 54 to 57 °C | Deep pink |
| Medium well | 60 to 63 °C | Light pink |
| Well done | 70 °C or more | No pink |
Pork and chicken
Pork stays juicy between 63 and 70 °C in the centre, with a few minutes of rest. Chicken must reach about 74 °C at the thickest part. Thighs can take more cooking and stay more tender.
Tricks that work
- Take the meat out of the fridge about 30 minutes before cooking.
- Dry the surface with kitchen paper so it browns better.
- Salt just before cooking and do not pierce the piece.
- Let the meat rest for a few minutes before cutting. The juices spread and the meat does not dry out.
If you are unsure which cut to choose for each way of cooking, see our beef page or ask us in the shop.