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Cooking Temperatures

We get a lot of requests for the various temperatures of meat and poultry. As a result we decided to put together this guide that should help you decide what temperature you should cook your meat/poultry to. Note that we also provide the USDA safe/minimum recommendations.

Beef, Lamb, and Venison (Steaks, Chops, and Roasts):

Description °F °C Appearance
Blue, Bleu, Pittsburgh 110°F to 120°F 44°C to 49°C Dark purple-red, cool, stringy, slippery, slightly juicy
Rare 120°F to 130°F 49°C to 55°C Bright purple/red, warm, tender, juicy
Medium Rare 130°F to 135°F 55°C to 58°C Bright red, warm, tender, very juicy
Medium 135°F to 145°F 58°C to 63°C Rich pink, yielding, slightly juicy
Medium Well 145°F to 155°F 63°C to 69°C Tan with slight pink, firm, slightly fibrous, some juice
Well 155°F and up 69°C and up Tan to brown, no pink, chewy, little juice
USDA recommendation: minimum of 145°F

Pork and Veal (Steaks, Chops, Roasts, and Hams):

Description °F °C Appearance
Rare 120°F to 130°F 49°C to 55°C Pale pink center, warm, tender, very juicy
Medium Rare 130°F to 135°F 55°C to 58°C Creamy pink colored, tender, juicy
Medium 135°F to 145°F 58°C to 63°C Cream colored, some pink, yielding, juicy
Medium Well 145°F to 155°F 63°C to 69°C Cream colored, firm, some clear juices
Well 155°F and up 69°C and up cream colored, tough, dry
USDA recommendation: minimum of 145°F

Other:

Type °F °C Appearance USDA
Fish 130°F to 145°F 55°C to 63°C Slightly translucent, flaky, tender 145°F
Chicken, Turkey, Whole or Ground 165°F 74°C Cream colored, slightly tender, most, clear juices 165°F
Ground Meats, Except Chicken/Turkey 160°F 72°C Cook to USDA recommendation 160°F
Pre-Cooked Hams, Hot Dogs, Sausages 140°F 60°C Clear juices, tender, juicy 140°F
Pork Ribs, Pork Shoulders, Beef Briskets 190°F to 205°F 88°C to 97°C High in fat and collagen, best cooked low, slow, and long 145°F
Casseroles and Leftovers 165°F 74°C 165°F

Disclaimer: We are not liable for how you cook your foods.


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