If meat is cooked to 140 Degrees, what doneness level does it achieve?

When meat is cooked to 140 degrees Fahrenheit, it reaches the doneness level known as medium. At this temperature, the meat will display a warm pink center and is usually juicier than meat cooked to higher temperatures, while still being safe to eat. The texture and flavor profile at this doneness level typically appeal to those who enjoy a balance of firmness and tenderness without the significant chewiness that comes from well-done meat.

Medium rare, for instance, is typically achieved at 130 to 135 degrees, resulting in a cooler, red center, while medium well often requires cooking to temperatures around 150 degrees or more, which leads to a drier texture. Rare meat is usually cooked to around 120 to 130 degrees, which presents a much more raw appearance and a different eating experience altogether. Thus, a temperature of 140 degrees signifies the transition into medium doneness, known for its appealing qualities.