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Final Temperatures for Cooked Meat |
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Beef and Lamb |
| Rare |
120-130* |
| Medium-Rare |
130-135* |
| Medium |
140-150* |
| Medium-Well |
155-165* |
| Well Done |
170-185* |
| Veal-Medium |
145 |
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Pork |
| Medium |
155-160 |
| Well-Done |
180-185 |
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Chicken and Turkey |
| Whole |
180 |
| Breast |
170 |
| Thighs and Wings |
Until Juice Runs Clear |
| Ground |
165 |
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Ham |
| Raw |
160 |
| Pre-cooked |
140 |
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Others |
| Egg Dishes |
160 |
| Ground Veal, Beef, Pork, Lamb |
160 |
| Sausages |
160 |
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*UDSA Recommended Temperatures are Slightly Higher* |
| Medium-Rare |
145 |
| Medium |
160 |
| Well-Done |
170 |
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