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Safe Internal Cooking Temperatures Chart

 Safe Internal Cooking Temperatures Chart


Meat, Poultry, Eggs and Fish

Temperature

Beef, Veal and Lamb (pieces and whole cuts)

Medium-rare

63°C (145°F)

Medium

71°C (160°F)

Well done

77°C (170°F)

Pork (for example, ham, pork loin, ribs)

Pork (pieces and whole cuts)

71°C (160°F)

Ground meat and meat mixtures

(for example, burgers, sausages, meatballs, meatloaf and casseroles)

Beef, Veal, Lamb and Pork

71°C (160°F)

Poultry (for example, Chicken, Turkey)

74°C (165°F)

Mechanically tenderised beef (solid cut)

Beef, Veal

63°C (145°F)

Steak

63°C (145°F)

Poultry (for example, Chicken, Turkey, Duck)

Pieces

74°C (165°F)

Whole

82°C (180°F)

Egg

Egg dishes

74°C (165°F)

Seafood

Fish

70°C (158°F)

Shellfish (for example, Shrimp, Lobster, Crab, Scallops, Clams, Mussels and Oysters) (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked. Learn more.)

74°C (165°F)

Others

Others (Hot Dogs, Stuffing, Leftovers)

74°C (165°F)

Game

Temperature

Chops, Steaks & Roasts (Deer, Elk, Moose, Caribou/Reindeer, Antelope & Pronghorn)

Well done

74°C (165°F)

Ground meat

Ground Meat and Meat Mixtures

74°C (165°F)

Ground venison and sausage

74°C (165°F)

Large game

Bear, Bison, Musk-Ox, Walrus, etc.

74°C (165°F)

Small game

Rabbit, Muskrat, Beaver, etc.

74°C (165°F)

Game birds/Waterfowl

(Wild Turkey, Duck, Goose, Partridge and Pheasant)

Whole

82°C (180°F)

Breasts and Roasts

74°C (165°F)

Thighs, Wings

74°C (165°F)

Stuffing (cooked alone or in bird)

74°C (165°F)


 

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