Meat Temperature Guide - Yoder Smokers Backyard Smoker Operation Instructions Manual

Doneness
Beef, Lamb, Veal
Steaks, Roasts and Chops
(USDA Safe Minimum Cooking Temperature 145 Degrees F)
Rare 120 to 130 Degrees F
Medium Rare 130 to 140 Degrees F
Medium 140 to 150 Degrees F
Medium Well 150 to 160 Degrees F
Well Done 160 Degrees and Above
Ground Meats, Sausages, Meat Loafs
(USDA Safe Minimum Cooking Temperature 165 Degrees F)
Safe for
165 Degrees F
Consumption
Pork
Steaks, Roasts and Chops
(USDA Safe Minimum Cooking Temperature 145 Degrees F)
Medium 145 Degrees F
Well Done 160 Degrees F
Brisket, Pork Shoulder, Pork Ribs
Tender and 190 Degrees F
Juicy
Poultry
(USDA Safe Minimum Cooking Temperature 165 Degrees F)
Safe for 165 Degrees F
Consumption
Fish
(USDA Safe Minimum Cooking Temperature 145 Degrees or Flesh is Opaque and Separates Easy with a Fork)
Rare 125 Degrees F
Medium 135 Degrees F
Well Done 145 Degrees F
Scallops
(USDA Safe Minimum Cooking Recommends Cook Until Flesh is Milky White or Opaque and Firm)
Safe for
Consumption
Shrimp
(USDA Safe Minimum Cooking Recommends Cook Until Flesh is Pearly and Opaque)
Safe for
Consumption

Meat Temperature Guide

Internal Temperature Internal Description
Center is bright red, pink towards the exterior portion, warm
Center is pink, starting to brown towards the edges, warm
Center is light pink, edges are brown, hot
Tan throughout with a hint of pink center
Evenly brown or grey throughout
Tan, no sign of pink
Cream in color, pink to clear juices
Cream or white in color, clear juices
Tender, clear juices
Juices are clear
Color is similar to the raw meat
Fish is slightly translucent and will flake easily
Fish is opaque and will flake easily
Should be white or opaque and firm
Cook until shrimp is pearly and opaque
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