43
Meat Probe Table
Food to be cooked
Meat core temperature
Beef
Rib steak or filet steak, rare
medium
well done
45 - 50 °C
60 - 65 °C
75 - 80 °C
Pork
Shoulder of pork, ham joint, neck
80 - 82 °C
Chop (saddle), smoked pork loin
75 - 80 °C
Meat loaf
75 - 80 °C
Veal
Roast veal
75 - 80 °C
Knuckle of veal
85 - 90 °C
Mutton / Lamb
Leg of mutton
80 - 85 °C
Saddle of mutton
80 - 85 °C
Roast lamb, leg of lamb
75 - 80 °C
Game
Saddle of hare
70 - 75 °C
Leg of hare
70 - 75 °C
Whole hare
70 - 75 °C
Saddle of venison
70 - 75 °C
Haunch of venison
70 - 75 °C
