What is the internal temperature for beef cooked to medium rare?

The internal temperature for beef cooked to medium rare is indeed 54 degrees Celsius. Cooking meat to this temperature allows for a warm, red center that is juicy and tender, optimizing flavor and texture while ensuring food safety, as it is sufficient to kill harmful bacteria that may be present.

When beef reaches this temperature, the muscle fibers remain relatively tight, providing that desired pink color without being excessively chewy or too rare. It’s important to note that after removing the beef from heat, it will continue to cook slightly due to residual heat, a phenomenon known as carryover cooking, which further enhances the doneness and ensures it maintains its quality.