By Meathead Barbecue Whisperer & Hedonism Evangelist AmazingRibs.

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Beef and lamb steaks, chops, roasts, and duck breasts *
Bleu, blue, Pittsburgh Rare Chef Temp: Medium rare Medium USDA Temp Medium well Well done Extra rare Rare Medium rare Chef Temp: Medium USDA Temp Medium well Well done USDA Temp Chef Temp 110-120F (43-49C) 120-130F (49-54C) 130-135F (54-57C) 135-145F (57-63C) 145F (63C) + 3 mins 145-155F (63-68C) more than 155F (68C) 110-120F (43-49C) 120-130F (49-54C) 130-135F (54-57C) 135-145F (57-63C) 145F (63C) + 3 mins 145-155F (63-68C) more than 155F (68C) 160F (71C) or more 180-200F (82-93C)

Meat Temperature Guide

Serving temp Description

Doneness

Pork and veal steaks, chops, and roasts

Dark purple-red center, cool, stringy, slippery, slightly juicy Bright purple-red center, tender, juicy Bright red center, tender, very juicy Rich pink center, yielding, slightly juicy Tan with pale pink center, slightly firm, some juice Tan with slight pink center, firm and slightly fibrous, some juice Tan to brown center, no pink, chewy, little juice Bright pink center, cool, stringy, slightly juicy Pale pink center, warm, tender, very juicy Creamy pink colored, tender, juicy Cream colored, some pink, yielding, juicy Cream colored with little pink, yielding, firm, juicy Cream colored, firm, clear juices Cream colored, tough, clear juices Tan-brown (no sign of pink)

Burgers, meat loaf, ground meats, and sausages, except chicken and turkey

Pork ribs, pork shoulders, beef brisket, all cooked low & slow at 225F (107C) ** Pre-cooked ham, hot dogs, sausages Chicken and turkey, whole or ground Fish
Chef Temp USDA Temp Rare Medium rare *** Chef Temp: Medium USDA Temp Medium well Well done Soft boiled pasteurized eggs USDA for unpasteurized Chef Temp USDA Temp 140F (60C) or more 165F (74C) or more

Pale white to tan center, tender, with ample clear juices Pink meat, clear juices, tender, juicy, flavorful Cream colored, slightly tender, clear juices, moist Raw color, slippery, slight chewiness, bland Similar to the raw fish in color, just a bit paler, slightly slippery Slightly translucent, flakes easily, tender, flavorful Slightly translucent, flakes well, tender to firm, tasty Opaque, pearly meat, firm Opaque, white, firm, dry White has just turned white, yellow is tender and custardy Solid whites and yolk

Eggs

110-120F (43-49C) 120-130F (49-54C) 135-145F (57-63C) 145F (63C) + 3 mins 145-155F (63-68C) more than 155F (68C) 148F (65C) 160F (71C)

USDA AND CHEF TEMPS. Chicken, turkey, eggs, and ground meats are considered high risk and USDA recommended temps should be followed strictly. The risks of following Chef temps are low but not zero. For this reason I cannot be responsible if you do not follow USDA guidelines exactly. MEASURING TEMPERATURE. Temperatures must be taken in the thickest part with a high quality digital thermometer. Dial thermometers are not reliable. There is a Buyers Guide on AmazingRibs.com. * USDA recommended temps for duck are the same as for chicken and turkey, 165F. ** These cuts are safe at 145F, but because they are high in connective tissue and fat, they taste and feel best if cooked at low temperatures such as 225F to an internal temp of 180 to 200F. This is the secret to great barbecue and the best methods are discussed in detail on AmazingRibs.com. *** Some firm fleshed fish, like tuna, salmon, and swordfish are preferred at medium rare by chefs.

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