| |
|
|
Type
of Meat |
Fahrenheit
/ Celsius |
|
Ground
Meat/Poultry Mixtures |
|
|
|
Turkey, Chicken (including
patties)
Veal, Beef, Lamb,
Pork (including
patties) |
170 F
160 F |
77 C
71 C |
|
Fresh Beef |
|
|
|
Rare
Medium Rare
Medium
Well Done |
140 F
145 F
160 F
170 F |
60 C
63 C
71 C
77 C |
|
Fresh Veal |
|
|
|
Medium
Well Done |
160 F
170 F |
71 C
77 C |
|
Fresh Lamb |
|
|
|
Medium Rare
Medium
Well Done |
145 F
160 F
170 F |
63 C
71 C
77 C |
|
Fresh Pork |
|
|
|
Medium
Well Done |
160 F
170 F |
71 C
77 C |
|
Type
of Meat |
Fahrenheit
/ Celsius |
|
Poultry |
|
|
|
Chicken and Turkey (Whole)
Roasts and Breasts
Thighs and Wings
Duck and Goose
Whole bird with stuffing
(Stuffing must reach) |
180 F
170 F
180 F
180 F
180 F
165 F |
82 C
77 C
82 C
82 C
82 C
74 C |
|
Ham |
|
|
|
Fresh (Raw)
Pre-Cooked (To Reheat) |
160 F
140 F |
71 C
60 C |
|
For answers to your food
safety questions call 1-800-535-4555, USDA's Meat and Poultry Hotline