When we checking meat temperature we need to remember that we need to check thickest part of the meat.
| Rare (Inside meat red with blood) | 55 °C | Beef, Lamb |
| Medium rare (Inside meat pink) | 58–60 °C | Beef, Lamb |
| Medium (Half cooked, Inside meat pink) | 60–65 °C | Beef, Lamb |
| Well-done | 70 °C | Pork, Chicken, Beef, Lamb |
