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Medium (“Cuit” in French, meaning “cooked”) refers to meats cooked until they have a light/pink center and brown outer portions. Cooking to Medium yields a less juicy, firm flavorful end result.


There is debate between the FDA and the culinary community about what temperatures should be used to reach Medium. The culinary community posits that meats cooked Medium should have reached an internal temperature of 140° F (60° C) to 145° F (63° C). The FDA’s dictate for Medium is 160°F (71° C). You should learn what works best for you and your diners.