Tuesday, October 2, 2012

Internal Temperatures for Meat




Beef and Lamb Internal Temperature Chart - Roasts, Steaks and Chops
 
Degree of Doneness
Internal Core Temperature
Internal Description
Touch Test Description

Extra-rare or Blue (bleu)
 

115 degrees F
 

deep red color and barely warm
 

feels soft and squishy
 
Rare
 
120 to 125 degrees F
 

center is bright red, pinkish toward the exterior portion, and warm throughout
 
soft to touch
 
Medium Rare
 
130 to 135 degrees F
 

center is very pink, slightly brown toward the exterior portion, and slightly hot
 
yields only slightly to the touch, beginning to firm up
Medium
 
140 to 145 degrees F
 

center is light pink, outer portion is brown, and hot throughout
 
yields only slightly to the touch, beginning to firm up

Well Done
 
160 degrees F and above
 
steak is uniformly brown or grey throughout
 
firm or hard to touch
 


Ground Meat
 


160 to 165 degrees F
 


no longer pink but uniformly brown throughout
 



Poultry Internal Temperature Chart
 

Poultry (Chicken & Duck)

165 degrees F

cook until juices run clear



TurkeyNOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.
 
165 degrees F

juices run clear - leg moves easily




Stuffing (cooked alone or in turkey)
165 degrees F



Pork Internal Temperature Chart
 
Roasts, Steaks & Chops


Medium
140 to 145 degrees F
pale pink center
Well Done
160 degrees F and above
steak is uniformly brown throughout



Pork ribs, pork shoulders, and beef brisket
160 degrees F and above
medium to well done
   
Sausage (raw)
160 degrees F
no longer pink



Ham


Raw
160 degrees F

Pre-cooked
140 degrees F


Fish and Seafood Internal Temperature Chart
 
Fish (steaks, filleted or whole)
140 degrees F
flesh is opaque, flakes easily
   
Tuna, Swordfish, & Marlin
125 degrees F
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
   
Shrimp

 
Medium-size, boiling
3 to 4 minutes
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Large-size, boiling
5 to 7 minues
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Jumbo-size, boiling
7 to 8 minutes
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor



Lobster


Boiled, whole - 1 lb.
12 to 15 minutes
meat turns red and opaque in center when cut
Broiled, whole - 1 1/2 lbs.
3 to 4 minutes
meat turns red and opaque in center when cut
Steamed, whole - 1 1/2 lbs.
15 to 20 minutes
meat turns red and opaque in center when cut
Baked, tails - each
15 minutes
meat turns red and opaque in center when cut
Broiled, tails - each
9 to 10 minutes
meat turns red and opaque in center when cut



Scallops


Bake
12 to 15 minutes
milky white or opaque, and firm
Broil

milky white or opaque, and firm



Clams, Mussels & Oysters
 

point at which their shells open - throw away any that do not open
 

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