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The USDA recommended internal temperature for chops, roasts, & steaks
is 145
Beef, veal & lamb
(roasts, steaks)
Beef, veal &
lamb (ground)
Poultry (whole,
or pieces)
Pork (chops,
ground, roast,
steaks)
Seafood (fish,
crab, lobster,
shrimp)
Always rest meat after cooking
During the cooking process, the natural juices in the meat are forced to the center. Resting meat after
it is removed from the grill gives the juices time to redistribute more evenly throughout the meat, and
reduces the amount of bleeding when it is cut. Allow beef, lamb, poultry, and pork to rest on a plate
and cover loosely with aluminum foil. The larger the cut the longer the rest. For example, a steak should
be rested 3-5 minutes, while a whole turkey should rest for 20-30 minutes.
Internal Temperature Guide
o
F+ (63
o
C). Internal temperature for ground meat is 160
Extra-rare
Medium-rare
Medium
Medium-well
Well-done
Medium-
Well done
Well done
Medium-
Well done
115-120
o
F
Rare
125-130
o
F
130-140
o
140-150
o
150-155
o
F
160
o
F+
140-160
o
160
o
F+
140-160
o
Cook until the meat is opaque & firm
o
F+ (71
o
C).
46-49
o
C
52-55
o
C
F
55-60
o
C
F
60-65
o
C
65-69
o
C
71
o
C+
F
60-71
o
C+
71
o
C+
F
60-71
o
C+
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