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

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