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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
Temperature
125 °F
130-135 °F
140-145 °F
150-155 °F
155 °F and above
POULTRY INTERNAL TEMPERATURE CHART
165 °F
165 °F
165 °F
165 °F
PORK INTERNAL TEMPERATURE CHART
150 °F
160 °F and above
180-200 °F
160 °F
140 °F
Internal Description
Center is bright red, pinkish
toward the outer portion,
and warm throughout
Center is very pink, slightly
brown toward the outer portion
and slightly hot
Center is light pink, outer
portion is brown and hot
throughout
Mostly brownish gray throughout
with a hint of pink in the center
Steak is brownish gray
throughout
Cook until the juices run clear
Cook until white throughout but
still moist
Cook until white throughout but
still moist
Mostly brownish gray throughout
with a hint of pink in the center
Pink in the center
Pork is uniformly white/brown throughout
Pale white. Cook medium to well done
No longer pink
No longer pink
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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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