Please note that all temperatures listed are using the Fahrenheit scale
A note about residual heat, also known as carry-over cooking, steak will continue to cook as it sets. The temperature will rise an additional 5 to 10 ˚. internal temperature while resting. Carry-over cooking is caused when residual heat transfers from the hotter exterior to the cooler center of the meat. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing for residual heat to finish the cooking process.
Beef, Veal and Lamb
Extra-rare or Blue 80 to 100˚ deep red color and barely warm feels soft and squishy.
Rare 120 to 125˚ center is bright red, pinkish toward the exterior portion, and warm throughout soft to touch.
Medium Rare 130 to 135˚ center is very pink, slightly brown toward the exterior portion, and slightly hot yields only slightly to the touch, beginning to firm up.
Medium 140 to 145˚ center is light pink, outer portion is brown, and hot throughout yields only slightly to the touch, beginning to firm up.
Medium Well 150 to 155˚ mostly gray-brown throughout with a hint of pink in the center firm to touch.
Well Done 160˚and above steak is uniformly brown or grey throughout firm or hard to touch.
Brisket 165 to 175˚ if the meat pulls apart easily, the brisket is ready to serve.
Pot Roast 180˚ if the meat pulls apart easily, the pot roast is ready to serve. Also called fork tender.
Ground Meat Patties Meatloaf & meatballs 160 to 165˚ Hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle.
Poultry
Whole Chicken or Duck 160 to 165˚ insert it in the inner thigh area near the breast of the bird, but not touching the bone. Cook until juices run clear.
Dark meat 160 to 165˚, Breast meat 160 to 165˚, Thighs, wings, and legs 160 to 165˚.
Whole Turkey Oven roasted, deep fried or cajun fried 165˚. Juices run clear and leg moves easily.
Ground Poultry 160 to 165˚. For patties, insert the digital food thermometer through the side of the patty, all the way to the middle.
Turkey Stuffing, cooked alone or in turkey 165˚. For the stuffing inside of a bird, place the thermometer to the center of the stuffing.
Pork
Place the thermometer midway inside the roast away from bone and remember that carry-over cooking applies to pork as well.
Roasts, steaks, chops
Medium 140 to 145˚ pale pink center.
Well Done 160˚ and above steak is uniformly brown throughout.
Pork ribs 180 to 200˚ pale white to tan. Cooked medium to well done.
Pork shoulders 195 to 200˚ pale white to tan. Cooked medium to well done.
Brisket 195 to 200˚ pale white to tan. Cooked medium to well done.
Sausage Raw Sausage 160˚, until no longer pink, Pre-cooked sausage 140 ˚.
Ham Raw ham 160˚, Pre-cooked ham 140 ˚.
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