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Meat Temperatures Chart

Martha Stewart Living, November 2006

Beef

Rare

USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 115 degrees

Medium-Rare

USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 120 degrees to 130 degrees

Medium

USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees

Medium-Well

USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 150 degrees

Well-Done

USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 155 degrees to 160 degrees

Ground Beef

USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Pork

Medium

USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 145 degrees

Well-Done

USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Ground Pork

USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Lamb

Rare

USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 110 degrees to 115 degrees

Medium-Rare

USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 130 degrees

Medium

USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees

Medium-Well

USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 145 degrees to 150 degrees

Well-Done

USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 150 degrees to 155 degrees

Ground Lamb

USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Poultry

Whole Bird, Thighs, Legs, Wings, Ground Poultry

USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 165 degrees

Boneless Chicken Breasts

USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 160 degrees

Comments (31)

  • AnnikH 13 Jul, 2010

    This is a really nice chart but how do I know how many minutes it needs to be in the oven ? Is there a per pound guideline? Thanks !

  • AnnikH 13 Jul, 2010

    This is a really nice chart but how do I know how many minutes it needs to be in the oven ? Is there a per pound guideline? Thanks !

  • Heather416 12 Jul, 2010

    Hi phoity comment # 20
    I have used a Polder digital for years and haven't looked back.
    Got tired of calibrating a regular over meat thermometer before using.
    The Polder brand, has a long probe that inserts into the food while it cooks, yet the digital read-out, with an alarm, sits outside the oven?

  • crystalleann 12 Jul, 2010

    Yes, this is referring temperature while in the process of cooking. Resting meat only takes place once removed from the oven.

  • Countrygirl247 12 Jul, 2010

    What do they mean (Before Resting)? Does that mean while in the oven before coming out?

  • gailj 11 Jul, 2010

    Thanks for your thoughts

  • GSisson 11 Jul, 2010

    regarding the two different guides - my guess is that the USDA wants to make sure no one gets sick from undercooked meat and the professional kitchens folks are more realistic about what constitutes rare to well done.

  • SKMisery 11 Jul, 2010

    THANK YOU SUPERGRRL for putting the chart into a PDF format.That really made it easier to print up. Thank you again, have a nice day, and God Bless, SKMISERY

  • mahjongger 11 Jul, 2010

    Many thanks to SUPERGRRL for the pdf!

  • gailj 11 Jul, 2010

    Can anyone explain why there are two different temperature guides please?

  • nana2oneboy 11 Jul, 2010

    Thanks so much for the pdf. It came out perfectly. Thansk to Martha and to supergrrl.

  • dollfriend 11 Jul, 2010

    I don't know why my whole comment didn't show up. I just copied and pasted this,

  • debbie_k19 11 Jul, 2010

    Love the PDF. thanks a bunch

  • dollfriend 11 Jul, 2010

    I just copied

  • gellocks 11 Jul, 2010

    Love this... thanks supergrrl for the pdf! :-p

  • Nannahall 11 Jul, 2010

    This would be very nice if done like the pie wheel that is available. I laminated that and gave it to several of my friends as gifts; with a pie, of course! This would be another that would be useful. It could include approx. minutes per pound too.

  • KathMeg 11 Jul, 2010

    Thanks Lindee. Did what you suggested and it worked fine.

  • betsyp 11 Jul, 2010

    Thanks for the PDF!

  • KathMeg 11 Jul, 2010

    Have tried to bring up this printable PDF. Even when I spell "girl" correctly it does not come up. Any ideas?

  • thegal59 11 Jul, 2010

    Thanks supergrrl for the one page pdf. Exactly what I needed as a reference sheet in the kitchen. Worked great.

  • mahze 11 Jul, 2010

    Or you could save space by cutting out all the Medium-Well and Well-Done if you don't use it.

  • SMWeb 11 Jul, 2010

    I made a printable PDF if anyone is interested:

    http://supergrrl.com/MeatTemperaturesChart.pdf

    It's all on one page.

  • pgoity 11 Jul, 2010

    Any recommendations for a great and quality(lasting) meat thermometer?

  • vickdn 25 Aug, 2009

    yes i agree... i would like a seafood one... like scallops?

  • mitts 25 Aug, 2009

    Please make a pdf! this is soooo great. I want to hang it on my fridge for reference. Thanks!

  • laura_james203 23 Aug, 2009

    I'd like a seafood one!

  • ecoeric 22 Aug, 2009

    another vote for a well put together single page PDF

  • Lindee 22 Aug, 2009

    Just hit print at the top, copy and paste into a word document and print it out for your kitchen :-)

  • duhbear55 22 Aug, 2009

    I need it for my kitchen too!!! Please put it in pdf form.

  • its4connie 22 Aug, 2009

    Yes, please ... printable pdf!

  • Mrs_Younger 24 May, 2008

    would there be a way to get this in a printable pdf, like the "cooks helpers" cards? Then I could keep it in my kitchen... for when I need it. Thanks!