Cooking Temps
Thermometer Placement
The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Begin checking the temperature toward the end of cooking, but before the food is expected to be "done."
Temperatures
- Cook all raw beef, pork, lamb, veal steaks, chops, and roasts to a minimum internal temperature of 145 degrees F as measured before removing the meat from the heat source. For safety and quality, allow the meat to rest for at least 3 minutes before carving or consuming.
- Pork Chops, Ribs & Roasts: 145 °F
- Ham (Fresh or Smoked): 145 °F
- Beef, Lamb, Veal Steaks & Roasts: 145 °F
- Fish & Shellfish: 145 °F
- Ground Beef, Pork, Veal & Lamb: 160 °F
- Egg Dishes: 160 °F
- Ground Turkey & Chicken Stuffing & Casseroles: 165 °F
- Chicken & Turkey Breasts: 165 °F
- Poultry Legs, Thighs & Wings: 165 °F
- Chicken (Whole): 165 °F
- Turkey (Whole): 165 °F
Steaks
- Rare: 125 °F
- Medium-Rare: 130 °F
- Medium: 140 °F
- Medium-Well: 150 °F
- Well Done: 160 °F