The Recipe Box

Chef Recommended Meat Temperatures

jeffraben.com/recipes · No. 106

A reference chart of chef-recommended internal serving temperatures for beef, pork, poultry, and seafood, with texture/appearance notes.

Recipe no.
#106
Course
General cooking info
Source
Cookbook

Ingredients

Not transcribed yet.

Method

  1. BEEF — Bleu: 110°F, Relatively unchanged, warm
  2. BEEF — Rare: 120–130°F, Bright purple, warm
  3. BEEF — Medium Rare: 130–135°F, Bright Red, warm
  4. BEEF — Medium: 135–145°F, Pink, juicy
  5. BEEF — Medium Well: 145–155°F, Rich pink, slightly juicy
  6. BEEF — Well: 155°F-up, Brown, chewy
  7. BEEF — Ground Beef: 165°, USDA Recommended
  8. BEEF — Beef Brisket-BBQ: 190–205°F, Fork tender
  9. PORK — Medium: 137°F, Some pink, juicy
  10. PORK — USDA-Done: 145°F, Cream colored, firm
  11. PORK — Well Done: 150°F, Cream colored, tough
  12. PORK — Pre-Cooked Hams: 120°F, Caramelized glaze, juicy
  13. PORK — Sausage: 140°F, Warm, juicy
  14. PORK — Pork Ribs-BBQ: 190–205°F, Fall off the bone
  15. PORK — Pork Shoulder-BBQ: 190–205°F, Fork Tender
  16. POULTRY — Whole or Ground: 165°F, USDA & Chef Recommended (Chicken • Turkey • Duck • Pheasant • Quail • Goose)
  17. SEAFOOD — Ahi Tuna: 115°F, "Sashimi" grade
  18. SEAFOOD — Shrimp: 120°F, Pink, slightly constricted
  19. SEAFOOD — Salmon: 125°F, Flaky and tender
  20. SEAFOOD — Halibut: 130°F, Opaque, most
  21. SEAFOOD — Scallops: 130°F, Milky white, firm
  22. SEAFOOD — Lobster: 145°F, Opaque, not constricting
  23. PULL MEAT / LET IT REST
IMPORTANT (Beef): Changes in color and texture are NOT reliable indicators that food is safely cooked. Use a food thermometer to ensure that a safe temperature has been reached.* Lamb • Venison. IMPORTANT (Pork): Revised temperature recommendations apply to pork whole muscle cuts, such as loin, chops, and roast. Ground pork should be cooked to 160°F. Veal • Fresh Hams. IMPORTANT (Seafood): Fish contains only a small amount of connective tissue. As a result, fish is more sensitive to heat. Remember to remove meat from the heat prior to reaching ideal internal temperature. During the rest, the internal temperature may rise anywhere from 5° to 8° depending on cooking temperature and the size and thickness of the meat. From ThermoWorks (ThermoWorks.com | 800-393-6...).

bbq food-safety meat reference temperature thermoworks

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