Which of the following describes the cooking temperature classified as 'Medium' for meats?

The classification of 'Medium' for meats is characterized by a hot pink center. When cooked to this temperature, the meat reaches an internal temperature of about 145°F (63°C) to 160°F (71°C). At this level, the juices in the meat are still slightly pink while being fully cooked enough to ensure food safety and optimal tenderness. This doneness is often preferred by diners who enjoy a balance of flavor and juiciness without the excessive rawness associated with rare meats.

The options involving a cool red center or warm red center typically refer to doneness classifications that are undercooked, specifically rare and medium-rare, which would not be classified as 'Medium'. The option of 'No pink' describes meat that is well-done, significantly overcooked beyond the medium level, where the meat becomes brown throughout with no traces of pink. Hence, 'Medium' aligns with the description of having a hot pink center, making it the correct choice.