What is the recommended cooking temperature for medium rare beef?

The recommended cooking temperature for medium-rare beef is 54°C (130°F). At this temperature, the beef will be warm throughout, with a warm red center. This level of doneness retains the juices and flavor of the meat, making it tender and enjoyable while still ensuring food safety.

Cooking meat to this specific temperature is crucial, as it balances the desired taste and texture with health considerations, ensuring that the meat is safe to eat while still achieving that characteristic medium-rare quality. The other temperature options, while representing various degrees of doneness, either exceed the standard for medium-rare or fall below the recommended safe minimum for ground meats. Thus, 54°C is recognized in culinary standards as the ideal target for achieving medium-rare beef.