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Cooked Meat Temperature Chart

A mix of meat patties and cuts on a flame grill with one being flipped

 

There are important temperatures to remember when cooking meat at home. While cooking, you should check your meat with a thermometer to ensure it reaches the necessary internal temperature before serving. Wholey’s Market created a cooked meat temperature chart to give you a head start on the process of planning your meal and safely cooking. To check the temperature of your meat, you should place the food thermometer in the thickest part of the meat. It should not touch bone, fat, or gristle. Please keep in mind, the lower temperatures in our chart for rare and medium-rare meat are not recommended by the USDA.

 

Meat

Temperature Range

Steak – Rare

130° F - 135° F (54.4° C to 57.2° C)

Steak – Medium-rare

130° F - 135° F (54.4° C to 57.2° C)

Steak – Medium

140° F - 145° F (60° C to 62.8 °C)

Steak – Medium-well

150° F - 155° F (65.5° C to 68.3° C)

Steak – Well done

160° F (71.1 °C) and above

Lamb – Rare

135° F (57.2 ° C)

Lamb – Medium-rare

140° F - 150° F (60° C to 65.5° C)

Lamb – Medium

160° (71.1 °C)

Lamb – Well done

165° (73.9 °C) and above

Chicken

165° F - 175° F (73.9 °C to 80° C)

Turkey

165° F - 175° F (73.9 °C to 80° C)

Pork

145° F (62.8 °C)

Ham – Fully cooked (to reheat)

140° F (60° C)

Ground Poultry

165° F (73.9 °C)

Ground Meat

160° F (71.1 °C)

Eggs and Egg Dishes

160° F (71.1 °C)

Casseroles

160° F (71.1 °C)

Stuffing, Dressing

165° F (73.9 °C)

Reheated Leftovers

165° F (73.9 °C)

Holding Temperature for Cooked Food

140° F (60° C)

 

If you have any questions or concerns about our cooked meat temperature chart, please contact Robert Wholey Company today to learn more. One of our experienced customer service representatives will be happy to assist you.