BEEF AND LAMB
Roasts, Steaks and Chops
- Rare - 120-125F
- Medium rare - 130-135F
- Medium - 140-145F
- Medium well - 150-155F
- Well done - 160F and above
Ground Meat - 160-165F - should be no pink coloration. Uniformly brown throughout
Brisket - 160F and above
POULTRY
- Chicken & Duck - 165F
- Turkey - 165F
** Check that juices run clear. Also note if cooking stuffing inside a bird, ensure that the stuffing also registers a temperature of a least 165F
PORK
Roasts, Steaks and Chops
- Medium - 140-145F
- Well done - 160F and above
Pork ribs, pork shoulders - 160F and above
Sausage (raw) - 160F
Ham (raw) - 160F
Pre-cooked - 140F
FISH
- Steaks, fillets or whole - 140F
- Tuna, swordfish and marlin - 125F
