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.
