I'm looking for:
 

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: Meat: Safe Cooking Temperatures

    Ask the Community about "Meat: Safe Cooking Temperatures" or what to substitute for it. Add Information to "Meat: Safe Cooking Temperatures" or Add a New Entry.

    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

    More Meat: Safe Cooking Temperatures Recipes
    Advertisement

    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?

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites