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FINISHED COOKING TEMPERATURES
Always check internal temperature using an instant-read
thermometer.
Beef/Lamb
The USDA recommends cooking all ground beef to at
least Medium (160°F) doneness, or until centers are no
longer pink.
Pork
Always cook until the internal temperature reaches 160°F
when tested with an instant-read thermometer.
Poultry
Poultry should be cooked to an internal temperature of
170°F for white meat and 180˚F for dark meat.
Ground poultry should be cooked to an internal tempera-
ture of 165–170°F.
Turkey breast should be cooked to an internal tempera-
ture of 170˚F.
Fully cooked ham should reach an internal temperature
of 140˚F.
Veal
Veal should be cooked to an internal temperature of
140°F.
Rare
Bright red
center, lighter
pink to outside
130°F
Medium
Light pink center,
brown to outside
160°F
Well Done
Brown consistently
throughout
170°F+