What temperature range is typically considered 'medium' for cooking meats?

The range of 145°F to 155°F is typically recognized as 'medium' for cooking meats. At this temperature, the meat achieves a balance between a firm texture and a degree of juiciness, which is often preferred by many diners. This temperature allows for the meat to be cooked enough to ensure that any harmful bacteria are killed, while still retaining some moisture and tenderness, which enhances the overall dining experience.

Cooking meat to this medium range allows for the internal juices to redistribute effectively, leading to a flavor profile that is both rich and satisfying. Additionally, the fat within the meat begins to render at these temperatures, contributing to a more appealing mouthfeel.

Other temperature ranges mentioned do not align with commonly accepted guidelines for medium doneness. Lower temperatures would result in meat being rare or medium-rare, which may not be suitable for all types of meat, especially poultry and pork, due to safety concerns. Higher temperatures lead to medium-well or well-done textures, which typically dry out the meat and can result in a less enjoyable eating experience.