What is the internal temperature for Well Done meat?

The internal temperature for well done meat is 160 degrees Fahrenheit. At this temperature, the meat is cooked through and achieves a firm center with no pink remaining. This is important for both safety and texture; reaching 160 degrees ensures that any potential harmful bacteria are killed, providing a safe eating experience. The firm texture that accompanies well done meat may not appeal to everyone, but it aligns with the expectations for this level of doneness.

In contrast, the other temperature options reflect levels of doneness that leave varying degrees of pink in the center, which is indicative of undercooking. The temperatures you noted for those options would typically represent medium rare, medium, or medium well, which all retain some level of moisture and color in the meat, rather than reaching the complete doneness that characterizes well done.