Internal Temperature Guide
Beef, Veal, Lamb
(Roasts/Steaks)
Doneness
Temp. Range °F
Temp. Range °C
Extra-rare
115–120°F
46–49°C
Rare
125–130°F
52–55°C
Medium Rare
130–140°F
55–60°C
Medium
140–150°F
60–65°C
Medium well
150–155°F
65–69°C
Well Done
160°F+
71°C+
Beef, Veal, Lamb
(Ground)
Med.-Well Done
140–160°F
60–71°C+
Chicken, Duck, Goose, Turkey
(Whole/Pieces)
Well Done
160°F+
71°C+
Pork
(Chops/ Ground/Roasts/Steaks)
Med.-Well Done
140–160°F
60–71°C+
Seafood
(Fish/Crab/Lobster/Shrimp)
- Cook until the meat is opaque and firm.
* The USDA recommended internal temperature for chops, roasts, and steaks is 145°F (63°C).
160°F (71°C) for ground meat.
The Importance of Resting Meat After Cooking
During the cooking process, the natural juices in the meat are forced to the center. Resting meat after it is
removed from the grill gives the juices time to redistribute more evenly throughout the meat, and reduces
the amount of “bleeding” when it is cut. Allow beef, lamb, poultry, and pork to rest on a plate and cover
loosely with aluminum foil. The larger the cut the longer the rest. For example, a steak should be rested 3-5
minutes, while a whole turkey should rest for 20-30 minutes.
