Doneness Serving temp Description
Beef, lamb, and veal* and duck breasts (USDA recommended minimum: 145°F)
Raw Less than 120 °F Bright purple-red center, cool, stringy,
Slightly juicy
Rare 120-130°F Red center, warm, tender, juicy
Medium rare 130-135°F Pink center, warm, firm, juicy
Medium 135-145°F Tan center with some hints of pink, . firm, not very juicy
Medium well 145-155°F Tan center, firm to tough, little juice
Well done more than 155°F Tan to brown center, tough, little juice
Pork steaks, chops, and roasts (USDA recommended minimum: 160°F)
Raw Less than 120°F Bright pink center, cool, slightly stringy
Rare 120-130°F Pale pink center, warm, tender, very juicy
Medium rare 130-135°F Cream colored, slight pink tinge, tender, juicy
Medium 135-145°F Cream colored, firm, slightly pink juices
Medium well 145-155°F Cream colored, firm, clear juices
Well done more than 155°F Cream colored, tough, clear juices
Ground meats, burgers, meat loaf, and sausages (USDA recommended minimum: 160°F)
Safe 160°F or more Tan-brown (no sign of pink)
Pork ribs, pork shoulders, and beef brisket cooked low and slow at 225°F **
Tender and juicy 190°F Pale white to tan center, tender, clear juices
Pre-cooked ham and hot dogs (USDA recommended minimum: 140°F)
Safe 140°F Pink meat, clear juices
Turkey and chicken (USDA recommended minimum: 165°F)
Safe and moist 165°F Cream colored, tender, clear juices
Fish (USDA recommended minimum: 145°F)
Medium 135°F Slightly translucent meat, flakes easily
Well done 145°F Opaque, pearly meat
Unpasteurized eggs (USDA recommended minimum: 160°F)
Safe 160°F Solid yolks
* Veal colors will be similar to pork colors.
** These cuts are safe at much lower temperatures, but because they are high in connective tissue and fat, they taste and feel best if cooked to about 195°F at very low temperatures such as 225°F. This is the secret to great barbecue and the exact guide used by The Grillin’ Guys.
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