How would you like your meat? Rare, medium, well done

Prof. Dr. Sibel Ozilgen and her students experiment with cooking meat as part of the 'Culinary Science' course. Generally, meat (notably beef) heated to an internal temperature of 60°C (140°F) is considered rare; 62 to 68°C (143–154°F), medium rare; 68 to 75°C (154–167°F), medium; and above 75°C (167°F), well done.