|
Meat |
Thermometer Reading After Cooking |
Color of Cooked Meat When Small Cut Is Made |
|
Beef |
|
|
|
Roasts |
140ºF (for medium-rare) *
155ºF (for medium) *
|
Does not apply
Does not apply
|
|
Other Beef Cuts |
145ºF (medium-rare)
160ºF (medium)
170ºF (well)
|
Very pink in center and slightly brown toward exterior
Light pink in center and brown toward exterior
No longer pink in center and juices run clear
|
|
Ground Beef
Loaves or Patties |
160ºF (medium) |
|
|
Veal |
|
|
|
Roasts |
155ºF (for medium) * |
Does not apply |
|
Other Veal Cuts |
160ºF (medium) |
Slightly pink in center |
|
Pork |
|
|
|
Roasts |
155ºF (for medium) *
165ºF (for well) *
|
Does not apply
Does not apply
|
|
Other Pork Cuts |
160ºF (medium)
170ºF (well)
|
Slightly pink in center
No longer pink in center
|
|
Ground Pork |
170ºF (well) |
No longer pink in center |
|
Ham |
|
|
|
Ham, fully cooked |
135ºF * |
Heated through |
|
Lamb |
|
|
|
Roasts |
140ºF (for medium-rare) *
155ºF (for medium) *
|
Does not apply
Does not apply
|
|
Other Lamb Cuts |
145ºF (medium-rare)
160ºF (medium)
|
Pink in center
Light pink in center
|
* Roasts and hams will continue to cook after being removed from oven, so the temperature will rise about 5°F.