Final Cook-To Temperatures
Final Poultry Temperature: 165°F
Oven temperatures may vary. Use a thermometer to ensure that poultry is fully cooked to 165 degrees. Insert thermometer into thickest part of the meat.
Final Beef Temperatures
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Rare: Very red, warm center – 125°F
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Medium: Pink, warm center – 130°F
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Well: Pink, very warm center – 145°F+
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Ground Beef: 160°F
Temperatures listed are final target temperatures. To prevent overcooking and dryness, stop cooking 5 degrees below target temperature and rest meat 5-10 minutes. Beef doneness is a personal preference; adjust accordingly.
Final Lamb Temperatures
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Medium: Pink, warm center – 130°F
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Well: Pink, very warm center – 145°F+
Temperatures listed are final target temperatures. To prevent overcooking and dryness, stop cooking 5 degrees below target temperature and rest meat 5-10 minutes. Lamb doneness is a personal preference; adjust accordingly.
Final Pork Temperature: 150°F
To prevent overcooking and dryness, stop cooking 5 degrees below target temperature (145°) and rest meat 5-10 minutes.
Final Irradiated Ground Beef Temperatures
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Medium: Pink, warm center – 130°F
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Well: Pink, very warm center – 145°F+
To keep irradiated ground beef safe, keep it separate from other raw meat and poultry. Use this temperature chart as a doneness guide for irradiated ground beef–or simply cook it the way you like it. Beef doneness is a personal preference; adjust accordingly. If using regular ground beef, you’ll still need to cook to 160 degrees.
Final Seafood Temperature: 145°F
To prevent overcooking and dryness for fish or seafood, stop cooking at 130° and rest seafood 2 minutes. The temperature will continue to rise as the seafood rests.
Some seafood requires a higher temp; see individual recipes.