Tip: Chef’s Meat Temperature Cooking Chart
I’ve been looking for a good meat temperature chart since I bought a top-of-the-line instant-read digital thermometer, the Thermapen (more on this in another post).
So after a bit of searching, I found something I think may be a keeper. This chart below is from the Knol wiki, and has “chef” cooking temperatures, which is what restaurant chefs use. Also listed are the USDA Recommended temperatures, which give you temperatures at which you will be absolutely safe from bacteria.
I recommend you read the wiki entry for more detailed explanations and tips from the author. Obviously, use this info at your own risk as I don’t claim to be a food safety expert.
|
Doneness
|
Serving temp
|
Description
|
|
Beef, lamb, duck breast, and veal steaks, chops, and roasts (USDA minimum: 145F) * |
|
|
Raw |
Less than 125F (52C) |
Bright purple-red, cool, stringy, slightly juicy |
|
|
Rare |
125-130F (52-54C) |
Red center, warm, tender, juicy |
|
|
Medium rare |
130-140F (54-60C) |
Pink center, warm, firm, can be juicy |
|
|
Medium |
140-150F (60-66C) |
Tan with hints of pink, firm, not very juicy |
|
|
Medium well |
150-160F (66-71C) |
Tan center, firm to tough, little juice |
|
|
Well done |
more than 160F (71C) |
Tan to brown center, tough, little juice |
|
Ground meats, burgers, meat loaf, and sausages (USDA minimum 160F) |
|
|
Safe |
160F (71C) or more |
Tan-brown (no sign of pink) |
|
Pork steaks, chops, and roasts (USDA minimum: 160F) |
|
|
Raw |
Less than 125F (52C) |
Bright pink center, cool, stringy, slightly juicy |
|
|
Rare |
125-130F (52-54C) |
Pale pink center, warm, tender, very juicy |
|
|
Medium rare |
130-140F (54-60C) |
Creamy with a slight pink tinge, tender, juicy |
|
|
Medium |
140-150F (60-66C) |
Cream colored, firm, slightly pink juices |
|
|
Well done |
more than 150F (66C) |
Cream colored, firm to tough, clear juices |
|
Pork ribs, pork shoulders, and beef brisket cooked low and slow at 225F ** |
|
|
Tender and juicy |
190F (88C) |
Pale white to tan center, tender, clear juices |
|
Pre-cooked ham and hot dogs |
|
|
Safe |
140F (60C) |
Purple-pink meat |
|
Turkey (USDA minimum: 165F) |
|
|
Safe and moist |
165F (74C) |
Cream colored, tender, clear juices |
|
Chicken (USDA minimum: 165F) |
|
|
Safe and moist |
165F (74C) |
Cream colored, tender, clear juices |
|
Fish (USDA minimum: 145F) |
|
|
Medium |
135F (57C) |
Slightly translucent meat, flakes easily |
|
|
Well done |
145F (63C) |
Opaque, pearly meat |
|
Unpasteurized eggs (USDA minimum: 160F) |
|
|
Safe |
160F (71C) |
Solid yolks |
Related posts:
- Recipe: Lemon-Herb Marinated Lamb Chops Here’s a lamb chops recipe I put together that I feel is pretty straightforward. The cooking technique is one I learned from another recipe and...
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