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Meat Temperature Guide

Meat Temperature Guide
Meat Thermometer Reading
After Cooking
Color of Cooked Meat
When Small Cut Is Made
Beef
Roasts 140ºF (for medium-rare) *  
  155ºF (for medium) *  
Other Beef Cuts 145ºF (medium-rare) Very pink in center and slightly brown toward exterior
  160ºF (medium) Light pink in center and brown toward exterior
  170ºF (well) No longer pink in center and juices run clear
Ground Beef Loaves
or Patties
160ºF (medium)  
Veal
Roasts 155ºF (for medium) *  
Other Veal Cuts 160ºF (medium) Slightly pink in center
Pork
Roasts 155ºF (for medium) *  
  165ºF (for well) *  
Ground Pork 170ºF (well) No longer pink in center
Other Pork Cuts 160ºF (medium) Slightly pink in center
  170ºF (well) No longer pink in center
Ham
Ham, fully cooked 135ºF * Heated through
Lamb
Roasts 140ºF (for medium-rare) *
  155ºF (for medium) *  
Other Lamb Cuts 145ºF (medium-rare) Pink in center
  160ºF (medium) Light pink in center

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