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Kitchen Dictionary: Meat: Safe Cooking Temperatures

BEEF
120 - 125 F Rare (bright red center, pinkish near exterior)
130 - 135 F Medium Rare (very pink center, slightly brown near exterior)
140 - 145 F Medium (center is light pink, brown near exterior)
150 - 155 F Medium Well (not pink)
160 - up F Well Done (uniform brown throughout)

LAMB
135 F Rare
140 - 150 F Medium Rare
160 F Medium
160 - up F Well Done (recommended for ground beef)

CHICKEN
165 - 175 F

TURKEY
165 - 175 F (juices run clear, leg joint moves easily)

PORK
140 - 145 F Medium (pale pink center)
160 - up F Well Done (uniform brown throughout)

SAUSAGE
160 F (no longer pink)

FISH (Steaks, Fillets or Whole)
140 F (opaque, flakes easily)

TUNA, SWORDFISH, MARLIN
125 F

SCALLOPS
cook until milky white/opaque and firm

CLAMS, MUSSELS, OYSTERS
cook until shells open, do not use any that are unopened

LOBSTER
cook until /exterior turns red and meat is opaque

Technique

Season: available year-round

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Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?

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