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160°F (71°C) Seafood. Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. 145°F (63°C) or cook until flesh is no longer translucent and separates easily with a fork. Shrimp, lobster, crab, and scallops. Cook until flesh is pearly or white, and opaque. Clams, oysters, mussels.
It’s best to remove the meat from the heat when it’s 5 degrees lower than the desired temperature as the internal temperature will continue to rise as the meat rests. Rare: 110°F – 120°F. Medium Rare: 120°F – 130°F. Medium: 130°F – 140°F. Ground Beef: 160°F. Most Popular Beef and Steak Recipes.
including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods. Meat Charts Beef, Lamb, Pork and Veal Roasting Chart Minimum internal temperature = 145°F (63°C). Allow to rest for at least 3 minutes. Type Oven °F/°C ...
Half, bone in. 5 to 8 lbs. 35 to 40 min/lb. Country ham. Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. Whole or half. Soak 4 to 12 hours in refrigerator. Cover with water, then boil 20 to 25 minutes per pound. Drain the ham and cook at 400°F (204°C) for 15 minutes to brown.
** Chef-recommended temperatures are consistent with many expert sources for taste and safety. USDA-recommended temperatures are 5 to 10°F (2 to 5°C) higher. Chef-Recommended Temps Ground Meat: Beef, Veal, & Sausage* 160°F 71°C Chicken, Turkey & Duck (whole or pieces) 165°F 74°C Ham (raw) 160°F 71°C Poultry Dark Meat** 175°F 79°C
Beef, Pork, Veal, and Lamb (chops, roasts, steaks) 145oF with a 3-minute rest time. Ground Meat 160oF. Ham, uncooked (fresh or smoked) 145oF with a 3-minute rest time.
The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone. Keep in mind the internal temperature will continue to rise 3-6°C while it’s resting. INTERNAL MEAT TEMPERATURE GUIDE Red meat Rare 49 ...
meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. CONSUMER COOKING TEMPERATURE CHART for MEATS and EGGS Use a thermometer to check temperatures. Cook to the internal temperatures listed below in degrees Fahrenheit FRESH MEATS Ground meats (veal, beef, lamb, pork, deer, moose, elk or ...
Receive the Meat Temperature Chart in PDF form in your email and print out a hard copy to hang in your kitchen and reference at a glance. Step 2: Get a Food Thermometer to Temp your Meat Use a digital food thermometer placed in the thickest part of the protein to cook your meat according to the temperature chart.
Safe Minimum Internal Temperature Chart for Cooking Food Type Internal Temperature (°F/°C) Beef, bison, veal, goat, and lamb Steaks, roasts, chops 145°F (63°C) Rest time: 3 minutes Ground meat and sausage 160°F (71°C) Casseroles Meat and meatless 165°F (74°C) Chicken, turkey, and other poultry All: whole bird, breasts, legs,
MEAT TEMPERATURES CHART MEAT DONENESS BEEF rare medium-rare medium medium-well well-done ground beef PORK medium well-done ground pork LAMB rare medium-rare medium medium-well well-done ground Iamb POULTRY whole bird, thighs, legs, wings, ground poultry chicken breasts PROFESSIONAL KITCHENS Before Resting 1150-1200 1250-1300 1400 1500 1550-1600
Minimum Internal Temperature & Rest Time. Beef, Pork, Veal & Lamb Steaks, chops, roasts. 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Ground Meats. 160 °F (71.1 °C) Ground Poultry. 165 °F. Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes.
Eggs – Cook until yolk & white are firm. Egg Dishes – 160ºF. Fin Fish – 145ºF or flesh is opaque & separates easily with fork. Shrimp, Lobster, and Crabs – Flesh pearly & opaque. Clams, Oysters, and Mussels – Shells open during cooking. Scallops – Flesh is milky white or opaque and firm. Leftovers and Casseroles – 165ºF.
Smoker Temperature: 225-240°F. Cook Time: 8-10 hrs. Safe Finished Meat Temperature: 145°F. Chef Recommended Finish Temperature: 200-203°F. Notes: Cook time varies depending on the thickness of the roast.
165°F. A medium-rare burger would be cooked to 145°F if that’s what you prefer, but it’s officially safest to cook closer to 160°F. When meat is ground up, most of it is surface area, which exposes more of it to bacteria. So cooking it to a higher temp is recommended in order to kill all potential bacteria.
Safe Minimum Internal Temperature Chart for Cooking Food Type Internal Temperature (°F) Beef, bison, veal, goat, and lamb Steaks, roasts, chops 145 Rest time: 3 minutes Ground meat and sausage 160 Casseroles Meat and meatless 165 Chicken, turkey, and other poultry All: whole bird, breasts, legs, thighs, wings, ground poultry, 165 1 / 2
Pork Temperature. As for pork, you want to cook your roasts and chops until the pork temperature is 145°F (medium) to 160°F (well done). I usually cook my pork until it reaches 150°F - and I always let it rest, to allow the juices to redistribute. Pork ribs and pork shoulder, on the other hand, must be cooked to 160°F.
Casseroles Meat and meatless 165°F (74°C) Chicken, turkey, and other poultry All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry 165°F (74°C) Eggs Raw eggs Cook until yolk and white are firm Egg dishes (such as frittata, quiche) 160°F (71°C) Casseroles (containing meat and poultry ...
Pot roast 180 °F/ 82 °C 3 min Meat pulls apart easily PORK Temperature °F / °C Rest time Notes Roasts, steaks, chops 160 °F/ 71 °C 3 min Well done Ribs 180 °F/ 82 °C 3 min Medium to well done Shoulders & brisket 195 °F/ 90 °C 3 min Meat pulls apart easily Raw ham 160 °F/ 71 °C 3 min Precooked ham 140 °F/ 60 °C NO FISH & SEAFOOD ...
A meat cooking temperature chart is a visual tool that contains information about the correct internal temperature ranges to cook a type of meat at a certain level of doneness. This cooking chart applies to all kinds of poultry, pork, beef, veal, lamb, and fish. Additionally, meat cooking charts can also have information about how to properly ...