Meat should be cooked to the following internal temperatures unless otherwise specified by recipe. Beef/Lamb/Veal (roasts, steaks) Rare 140°F (60°C) Medium 160°F (71°C) Well done 170°F (77°C) Bison/Buffalo (roasts, steaks) Rare 135°F (57°C) Medium rare 145°F (62°C) Do not cook beyond 155°F (68°C) Pork (roasts, chops) Medium 160°F (71°C) Well done 170°F (77°C) Ham (ready-to-serve) 140°F (60°C) (partially cooked) 160°F (71°C)
Meat should be cooked to the following internal temperatures unless otherwise specified by recipe.
Rare
Medium
Well done
170°F (77°C)
Medium rare
Do not cook beyond
Ham (ready-to-serve)
(partially cooked)