<P> The United States Department of Agriculture recommends an internal temperature of at least 145 ° F (63 ° C) for cuts of beef, veal, and lamb in order to prevent foodborne illness, and warns that color and texture indicators are not reliable . The same meats should be thoroughly cooked to 160 ° F (71 ° C) when ground or tenderized by cutting, since these processes distribute bacteria throughout the meat . </P> <P> The table below is from an American reference book and pertains to beef and lamb . </P> <Table> Temperatures for beef, veal, lamb steaks and roasts <Tr> <Th> Term (French) </Th> <Th> Description </Th> <Th_colspan="2"> Temperature range </Th> <Th> USDA recommended </Th> </Tr> <Tr> <Td> Extra-rare or Blue (bleu) </Td> <Td> very red </Td> <Td> 46--49 ° C </Td> <Td> 115--125 ° F </Td> <Td> </Td> </Tr> <Tr> <Td> Rare (saignant) </Td> <Td> red center; soft </Td> <Td> 52--55 ° C </Td> <Td> 125--130 ° F </Td> <Td> </Td> </Tr> <Tr> <Td> Medium rare (à point) </Td> <Td> warm red center; firmer </Td> <Td> 55--60 ° C </Td> <Td> 130--140 ° F </Td> <Td> </Td> </Tr> <Tr> <Td> Medium (demi - anglais) </Td> <Td> pink and firm </Td> <Td> 60--65 ° C </Td> <Td> 140--150 ° F </Td> <Td> 145 ° F and rest for at least 3 minutes </Td> </Tr> <Tr> <Td> Medium well (cuit) </Td> <Td> small amount of pink in the center </Td> <Td> 65--69 ° C </Td> <Td> 150--155 ° F </Td> <Td> </Td> </Tr> <Tr> <Td> Well done (bien cuit) </Td> <Td> gray - brown throughout; firm </Td> <Td> 71 ° C+ </Td> <Td> 160 ° F+ </Td> <Td> 160 ° F for ground beef </Td> </Tr> <Tr> <Td> Overcooked (trop cuit) </Td> <Td> blacken throughout; hard </Td> <Td>> 71 ° C </Td> <Td>> 160 ° F </Td> <Td> </Td> </Tr> </Table> <Tr> <Th> Term (French) </Th> <Th> Description </Th> <Th_colspan="2"> Temperature range </Th> <Th> USDA recommended </Th> </Tr>

Difference between medium well and well done burger
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