Meat temperature guide

Meat Resting Period - After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute. quoted from http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Beef and Lamb Cooking Temperature Chart
 

Roasts, Steaks & Chops

Rare

120 to 125 degrees F

center is bright red, pinkish toward the exterior portion

Medium Rare

130 to 135 degrees F

center is very pink, slightly brown toward the exterior portion

Medium

140 to 145

degrees F

center is light pink, outer portion is brown

Medium Well

150 to 155

degrees F

not pink

Well Done

160 degrees F and above

steak is uniformly brown throughout

Ground Meat
 

160 to 165 degrees F
 

no longer pink but uniformly brown throughout
 

Poultry Cooking Temperature Chart
 

Poultry (Chicken & Duck)

165 degrees F

cook until juices run clear

Turkey
NOTE: 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 Cooking 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 Cooking 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