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Internal temperature is measured using a digital instant read (displays the temperature within a few seconds) food thermometer. To ensure an accurate reading, place the stem of the food thermometer in the middle of the thickest part of the food. The following temperatures are recommended for the safety and quality of meat.
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Type
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Cut
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Internal Temperature
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Beef/Veal/Lamb
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Steaks/Roasts/Chops
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Medium-rare: 63˚C (145˚F)
Medium: 71˚C (160˚F)
Well-done: 77˚C (170˚F)
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Pork
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All cuts
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71˚C (160˚F)
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Chicken
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Pieces
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74˚C (165˚F)
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Whole
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85˚C (185˚F)
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Turkey
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Whole (not stuffed)/Pieces
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77˚C (170˚F)
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Whole (stuffed)
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82˚C (180˚F)
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Ground Meat Mixtures*
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Beef, veal, lamb and pork
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71˚C (160˚F)
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Poultry
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74˚C (165˚F)
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Reheating
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Leftovers, hotdogs
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74˚C (165˚F)
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*Burgers, sausages, meatballs, meatloaf and casseroles
Information Sources
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