Suggested Cooking Times for Meat, Poultry and Seafood
Source: U.S. Dept. of Agriculture and Federal Food Code
|
Type of Meat
|
Degree of Doneness
|
Remove when Thermometer Reads
|
Final Cooked Temperature
|
| Beef, Veal or Lamb Roast, Steak or Chops |
Rare Medium Rare Medium Well Done |
130° F – 135° F 135° F – 140° F 150° F – 155° F 160° F – 165° F |
140° F 145° F 160° F 170° F |
| Ground Beef, Pork, Lamb and Veal Patties, Meat Loaf or Meatballs |
Medium (cook until light gray and no longer pink in center) | 160° F | 160° F |
| Pork | Medium | 150 – 155° F | 160° F |
| Ham Cooked, Whole Cooked, Sliced Fresh, raw (leg) |
To Reheat
To Reheat Medium |
140° F
165° F 155° F |
145° F
165° F 160° F |
| Poultry Whole Chicken/Turkey* Parts: Bone-In, Boneless |
Well Done
Well Done |
165-170° F in thigh/ 165° F in breast 165° F |
180° F in thigh/ 170° F in breast 170° F |
| Ground Poultry | Well Done | 165° F | 165° F |
| Seafood/Fish | Medium Rare Medium |
135° F – 140° F 145° F |
145° F 150° F – 155° F |
* If whole chicken or turkey is stuffed, stuffing must reach 165° F.
