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Meat Temperature Guide
DIRECT HEAT
Cooking Degree
Rare
Medium Rare
Medium
Medium Well
Well Done
Whole Chicken
Dark Meat
Breast Meat
Thigh, Wings
and Legs
Medium
Well Done
Pork Ribs
Raw Sausage
Sausage
(Pre-cooked)
BEEF INTERNAL TEMPERATURE CHART
Internal Core
Internal Description
Temperature
Center is bright red, pinkish toward the
52°C(125°F)
outer portion, and warm throughout
Center is very pink, slightly brown
54°C-57°C
(130°F-135°F)
toward the outer portion and slightly hot
Center is light pink, outer portion is
60°C-63°C
(140°F-145°F)
brown and hot throughout
Mostly brownish gray throughout with
65°C-68°C
(150°F-155°F)
a hint of pink in the center
68°C(155°F)
Steak is brownish gray throughout
and above
POULTRY INTERNAL TEMPERATURE CHART
74°C(165°F)
Cook until the juices run clear
74°C(165°F)
Cook until white throughout but still moist
74°C(165°F)
Cook until white throughout but still moist
Mostly brownish gray throughout with
74°C(165°F)
a hint of pink in the center
PORK INTERNAL TEMPERATURE CHART
65°C(150°F)
Pink in the center
71°C(160°F)
Pork is uniformly white/brown throughout
and above
82°C-93°C
Pale white. Cook medium to well done
(180°F-200°F)
71°C(160°F)
No longer pink
60°C(140°F)
No longer pink
12
Firmness
Soft to the touch
Yields only slightly to the touch
Beginning to firm to the touch
Firm to the touch
Firm or hard to the touch
Firm to the touch
Firm to the touch
Firm to the touch
Firm to the touch
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