Basic Cooking/meat/Degree of doneness
When's it done?
And how 'done' do you actually want it? Here's a chart to help you with those meat thermometers.
| Name | Description | Farenheit |
|---|---|---|
| Beef & Lamb | ||
|
Extra-rare Rare Medium Rare Medium Medium Well Well Done |
Very red Red center, soft Warm red center, firmer Pink and firm Center a little pink Gray-brown, firm |
113°F — 120°F 125°F — 130°F 130°F — 140°F 140°F — 150°F 150°F — 155°F 160°F and above |
| Pork | ||
|
Medium Rare Medium Well Done Ground |
Modern swine husbandry methods allow safe cooking of pork to lower temperatures. |
145°F + 3 min rest 150°F 160°F 160°F |
| Poultry | ||
|
Whole Whole Parts Stuffed Ground |
(breast) (thigh) same as above |
165°F 165°F — 175°F 165°F — 175°F 165°F 165°F |
This page was updated on September 06, 2019.
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