Proper preparation involves determining desired doneness, measuring internal temperature and removing the meat from the heat source before it reaches the final desired temperature. Meat should be allowed to rest five or more minutes before serving, and will continue to cook during that time.

Desired Doneness	Remove from Heat	Final Temperature
Very Rare (Cool, red center)	125°F	130°F
Rare (Red center)	135°F	140°F
Medium Rare (Red/pink center)	140°F	145°F
Medium (Warm, pink center)	155°F	160°F
Medium Well (Hot, slightly pink center)	160°F	165°F
Well (Hot, gray center)	165°F	170°F