Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
How to Test if Meat is Cooked
Like Goldilock’s porridge, it’s important to cook meat and poultry until it’s just right. If it’s overcooked, it’s too dry and tasteless; if it’s undercooked, it may be a health hazard. The best way to check for perfect doneness is to use an instant-read meat thermometer. Cook meat and poultry to the following internal temperatures unless otherwise specified by recipe.
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Rare Medium Rare Medium Well Done Beef/Lamb/Veal (roasts, steaks)
140°F
(60°C)160°F
(71°C)170°F
(77°C)Bison/Buffalo (roasts, steaks)
135°F
(57°C)145°F
(63°C)155°F
(68°C)Burgers (beef, bison/buffalo, lamb, pork or veal)
160ºF
(71ºC)Burgers (chicken or turkey)
175ºF
(80ºC)Ham (partially cooked)
160°F
(71°C)Ham (ready-to-serve)
140°F
(60°C)Pork (roasts, chops)
160°F
(71°C)170°F
(77°C)Roast Turkey (measured in the thigh)
180 - 185ºF
(82 - 85ºC)Roast Turkey (measured in the breast)
170 - 175ºF
(77 - 80ºC)