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Safe internal meat temperatures

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Revision as of 16:19, October 25, 2013 by Ben Hedrick (Talk | contribs)

Ground Products

  1. Beef, veal, lamb, pork: 71°C (160°F)
  2. Chicken, turkey: 74°C (165°F)

Beef, Veal, Lamb

Roast and steaks:

  • Medium-rare: 63°C (145°F)
  • Medium: 71°C (160°F)
  • Well-done: 77°C (170°F)

Pork

  1. Chops, roasts, ribs:
    • Medium: 71°C (160°F)
    • Well-done: 77°C (170°F)
  2. Ham, fresh: 71°C (160°F)
  3. Sausage, fresh: 71°C (160°F)

Poultry

  1. Chicken: 82.2°C (180°F)
  2. Duck: 82.2°C (180°F)
  3. Turkey, un-stuffed:
    • Whole: 82.2°C (180°F)
    • Breast: 77°C (170°F)
    • Dark meat: 82.2°C (180°F)
  4. Stuffing, cook seperately 74°C (165°F)

Eggs

  1. Fried and poached: Until yolk & white are firm
  2. Casseroles: 71°C (160°F)
  3. Sauces, custards: 71°C (160°F)

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