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The following chart gives a guide to how well done your meat will be, based on the internal temperature
of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone.
Keep in mind the internal temperature will continue to rise 3-6°C while it's resting.
Red meat
Pork
Ham, raw
Ham, fully cooked (to reheat)
Poultry
Minced meat / Sausage
Fish
Temperature guide
INTERNAL MEAT TEMPERATURE GUIDE
Rare
Medium rare
Medium
Medium well
Well done
Low and slow (sliced)
Low and slow (pulled)
Medium
Medium well
Low and slow (sliced)
Low and slow (pulled)
Well done
Well done
Medium
66
66
49°C
54°C
60°C
66°C
68°C
88-91°C
93-95°C
63°C
68°C
88-91°C
93-95°C
71°C
60°C
74°C
68°C
57°C
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