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.