Internal Meat Temperature Guide

CaveTools.comMeat Temperature Guide
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Doneness Serving Temperature Color in Center,Texture,Moisture
Beef, Lamb,Venison Steaks, Chops, Roasts USDA Minimum 145°F (63°C)
Bleu, Blue,Pittsburgh 110-120°F(43-49°F) Dark purple-red, slightly juicy and slippery
Rare 120-130°F (49-54°C) Bright purple-red color, tender and juicy
CHEF TEMP Medium Rare 130-135°F (54-57°C) Bright red, very juicy and tender
Medium 135-145°F (57-63°C) Deep pink color, slightly juicy
Medium well 145-155°F (63-68°C) Tan with hint of pink, feels firm and has some juice
Well done 155°F (68°C) plus Tan to brown, no pink, chewy and dry
Pork & Veal Steaks, Chops, Roasts, Fresh Hams USDA Minimum 145°F (63°C)
Rare 120-130°F (49-54°C) Pale pink center, tender and very juicy
Medium Rare 130-135°F (54-57°C) Creamy pink color, tender and juicy
CHEF TEMP Medium 135-145°F (57-63°C) Cream colored with some pink, juicy
Medium well 145-155°F (63-68°C) Cream colored, with some clear juices
Well Done 155°F (68°C) plus Cream colored, feels tough and dry
Fish USDA Minimum 145°F (63°C)
CHEF TEMP Medium 130-145°F (54-63°C) Slightly translucent and flaky
Chicken & Turkey, Whole Or Ground Including Stuffing USDA Minimum 165°F (74°C)
CHEF TEMP Medium 165°F (74°C) Cream colored, moist and slightly tender
Ground Meats, Burgers, Meat Loaf, Sausages, Except Chicken & Turkey USDA Minimum 160°F (71°C)
Always cook these meats to USDA minimum. We recommend using 80% lean meat
Pre-Cooked Hams, Hot Dogs, Sausages USDA Minimum 140°F (60°C)
CHEF TEMP 140°F (60°C) or more Clear juices, tender meat
Pork Ribs, Pork Shoulders, Beef Briskets USDA Minimum 145°F (63°C)
CHEF TEMP 190-205°F (88-96°C) Best cooked low & slow to break down fat and collagen
Casseroles & Leftovers USDA Minimum 165°F (74°C)

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