A helpful guide for cooking meat.
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 applyDoes not apply
Other Beef Cuts
145ºF (medium-rare)160ºF (medium)170ºF (well)
Very pink in center and slightly brown toward exteriorLight pink in center and brown toward exteriorNo longer pink in center and juices run clear
Ground BeefLoaves or Patties
160ºF (medium)
Veal
155ºF (for medium) *
Does not apply
Other Veal Cuts
Slightly pink in center
Pork
155ºF (for medium) *165ºF (for well) *
Other Pork Cuts
160ºF (medium)170ºF (well)
Slightly pink in centerNo longer pink in center
Ground Pork
170ºF (well)
No longer pink in center
Ham
Ham, fully cooked
135ºF *
Heated through
Lamb
Other Lamb Cuts
145ºF (medium-rare)160ºF (medium)
Pink in centerLight pink in center
* Roasts and hams will continue to cook after being removed from oven, so the temperature will rise about 5°F.
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