|
Degree of doneness: |
Remove when temperature reads: |
Final cooked temperature*: |
Beef, Roast, Steak & Chops |
Rare
Medium rare
Medium
Medium well
Well done |
125°F
130°F
135-140°F
150°F
155°F |
130°F
135°F
140-145°F
155°F
160°F |
Ground meat
|
Well
(cook ground meats until no longer pink in the center) |
155-160°F |
160-165°F |
Lamb, Pork & Veal |
Rare
Medium
Well Done |
140°F
150°F
160°F |
145°F
155°F
165°F |
*meats tend to continue cooking after being removed from the heat source.
How do I use a meat thermometer?
Insert the thermometer into the center of the thickest part of the meat. Make sure the thermometer does not touch bone or fat. Once inserted into heated meat, wait 10-15 seconds before reading. Remove meat from heat when the thermometer reads the proper temperature, according to the table above.
Helpful Hint
For exceptional tenderness, let the meat rest 10-15 minutes before serving. This allows the meat to absorb its own juices producing even more flavor.
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