Medium Rare
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Medium Rare ( “à Point” in French) refers to meat (typically beef & lamb) lightly cooked where there is a warm, extremely pink/light center that trends browner towards the edges. Cooking meats to Medium Rare leaves meat juicy and flavorful, with a firmer exterior.


There is debate between the FDA and the culinary community about what temperatures should be used to reach Medium Rare. The culinary community posits that meats cooked Medium Rare should have reached an internal temperature of 130° F (54° C) to 135° F (57° C). The FDA’s minimum dictate is 145°F (63° C). You should learn what works best for you and your diners.