Meat Doneness Chart

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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