Table of Contents
Advertisement
Food Temperature Chart
Beef Steaks
Rare
Medium-rare
Medium
Medium-well
Beef Roasts
Rare
Medium-rare
Medium
Medium-well
Beef Burgers
Lamb Racks
Rare
Medium-rare
Medium
Medium-well
Lamb Chops
Rare
Medium-rare
Medium
Medium-well
Pork Chops
Medium-well
Well done
Veal Chops
Medium-rare
Medium
Medium-well
Whole Chicken
Whole Turkey
+1.800.868.1699
Gourmet
USDA
120°F
140°F
130°F
150°F
140°F
160°F
150°F
170°F
Gourmet
USDA
125°F
140°F
135°F
150°F
145°F
160°F
160°F
170°F
Gourmet
USDA
160°F
160°F +
Gourmet
USDA
125°F
140°F
135°F
150°F
145°F
160°F
160°F
170°F
Gourmet
USDA
125°F
140°F
135°F
150°F
145°F
160°F
160°F
170°F
Gourmet
USDA
160°F
--------
180°F
170°F
Gourmet
USDA
135°F
--------
145°F
150°F
160°F
160°F
Gourmet
USDA
170°F
180°F
Gourmet
USDA
170°F
180°F
Doneness of meat should always be
determined using an instant-read meat
thermometer inserted in the thickest part
of the meat and away from the bone.
While USDA temperature guidelines are
valuable for food safety, we find them
often overdone, especially on the grill.
Many restaurants cook to temperatures
aligned more with the "gourmet" column
shown here. This requires close attention
to safe food-handling guidelines.
Rolled Beef Roasts
As with ground meat, surface bacteria may
get worked into the center of rolled beef
roasts. Therefore, they should be cooked
to an internal temperature of 160°F.
Fish
Fish is thoroughly cooked when it turns
opaque and the meat flakes cleanly under
firm pressure.
Shrimp and Lobster Tails
Shrimp and lobster are fully cooked when
the flesh turns opaque.
55
Advertisement
Table of Contents
