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|