My Store Location: Palo Alto, CA2170 West Bayshore Rd.

Store Info and Directions | Change Location

My Cart (0)

Guide to Meat Cook Times & Temperatures

 

Degree of doneness: Remove when temperature reads: Final cooked temperature*:
Beef, Roast, Steak & Chops Rare
Medium rare
Medium
Medium well
Well done
125°F
130°F
135-140°F
150°F
155°F
130°F
135°F
140-145°F
155°F
160°F
Ground meat Well
(cook ground meats until no longer pink in the center)
155-160°F 160-165°F
Lamb, Pork & Veal Rare
Medium
Well Done
140°F
150°F
160°F
145°F
155°F
165°F

*meats tend to continue cooking after being removed from the heat source.

How do I use a meat thermometer?

Insert the thermometer into the center of the thickest part of the meat. Make sure the thermometer does not touch bone or fat. Once inserted into heated meat, wait 10-15 seconds before reading. Remove meat from heat when the thermometer reads the proper temperature, according to the table above.

Helpful Hint

For exceptional tenderness, let the meat rest 10-15 minutes before serving. This allows the meat to absorb its own juices producing even more flavor.