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Internal Meat Temperatures
Beef
Meat Probe temperature:
Rare 140ºF / 60ºC. Medium 150ºF / 66ºC. Well-done 170ºF / 77ºC
Lamb
Meat Probe temperatures:
Rare 140ºF / 60ºC. Medium 150ºF / 65ºC. Well-done 165ºF / 75ºC
Veal
Meat Probe temperatures:
Rare not advised. Medium 155ºF / 70ºC minimum safe temperature. Well-done 165ºF / 75ºC
Pork
Meat Probe temperatures:
Rare not advised. Medium 150ºF / 65ºC minimum safe temperature. Well-done 160ºF / 70ºC
Poultry
Meat Probe temperatures:
Rare not advised. Medium 170-175ºF / 75-80ºC minimum safe temperature.
Well Done not advised; poultry tends to dry out over 175ºF / 80ºC
To obtain correct temperature use an instant-read meat thermometer in
the thickest part of the flesh, careful not to touch any bone.