Beef, Veal, and Lamb Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures

Internal Core Degree of Doneness Internal Description Temperature

Beef - Lamb - Veal For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away Roasts - Steaks - Chops from bone.

Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature. So, pay attention to how long you let the cooked meat sit before serving.

Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

deep red color and barely 80 to 100 degrees F feels soft and squishy Extra-rare or Blue (bleu) warm 26 to 38 degrees C

Rare 120 to 125 degrees F center is bright red, pinkish soft to touch 49 to 51 degrees C toward the exterior portion, and warm throughout

center is very pink, slightly yields only slightly to Medium Rare 130 to 135 degrees F brown toward the exterior the touch, beginning 55 to 57 degrees C portion, and slightly hot to firm up

center is light pink, outer yields only slightly to Medium 140 to 145 degrees F portion is brown, and hot the touch, beginning 60 to 63 degrees C throughout to firm up

mostly gray-brown 150 to 155 degrees F firm to touch Medium Well throughout with a hint of 65 to 69 degrees C pink in the center

Well Done 160 degrees F and above steak is uniformly brown or firm or hard to touch 71 degrees C grey throughout

165 to 175 degrees F If the meat pulls apart easily, Brisket 74 to 79 degrees C the brisket is ready to serve.

For hamburger patties, insert Ground Meat 160 to 165 degrees F the digital food thermometer Patties - Meatloaf - 71 to 74 degrees C through the side of the patty, Meatballs all the way to the middle.

Poultry Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures

Internal Core Internal Description Temperature

Poultry Place the thermometer at the innermost portion of thigh and wing, and in the thickest part of the breast, checking the temperature at each of these locations.

Remember that the chicken will continue to cook after it's removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat.

Whole Chicken or Duck 160 to 165 degrees F. Insert it in the inner thigh area near the breast of the 71 to 74 degrees C. bird, but not touching the bone. Cook until juices run clear Dark meat 160 to 165 degrees F. 71 to 74 degrees C.

Breast meat 160 to 165 degrees F. 71 to 74 degrees C.

Thighs, Wings, and Legs 160 to 165 degrees F. 71 to 74 degrees C.

Whole Turkey - 165 degrees F. Juices run clear and leg moves easily. 74 degrees C.

Ground Poultry 160 to 165 degrees F. For patties, insert the digital food thermometer through (Chicken and Turkey) 71 to 74 degrees C. the side of the patty, all the way to the middle.

Turkey Stuffing 165 degrees F. For the stuffing inside of a turkey, duck, or chicken: (cooked alone or in 74 degrees C. place the thermometer to the center of the stuffing. turkey)

Pork Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures

Internal Core Temperature Internal Description

Place the thermometer midway inside the roast away from bone. Remember that the Pork pork will continue to cook after it's removed from the heat and the internal Roasts - Steaks - Chops temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat.

140 to 145 degrees F. Medium pale pink center 60 to 63 degrees C.

Well Done 160 degrees F. and above steak is uniformly brown throughout

Pork ribs - 180 to 200 degrees F. 82 to 93 degrees C.

Pork shoulders (Pork 195 to 200 degrees F. Butt) Pale white to tan. Cooked medium to well done 90 to 93 degrees C.

195 to 200 degrees F. Brisket 90 to 93 degrees C.

Sausage no longer pink Raw Sausage 160 degrees F. 71 degrees C.

Sausage (pre-cooked) 140 degrees F. 60 degrees C.

Ham

160 degrees F. Raw Ham 71 degrees C.

140 degrees F. Pre-cooked Ham 60 degrees C.