Last chance for Thanksgiving orders
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 8 for pickup on Oct 12.
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.
Rare | Medium Rare | Medium | Well Done | ||
Beef/Lamb/Veal (roasts, steaks) |
140°F |
160°F |
170°F |
||
Bison/Buffalo (roasts, steaks) |
135°F |
145°F |
155°F |
||
Burgers (beef, bison/buffalo, lamb, pork or veal) |
160ºF |
||||
Burgers (chicken or turkey) |
175ºF |
||||
Ham (partially cooked) |
160°F |
||||
Ham (ready-to-serve) |
140°F |
||||
Pork (roasts, chops) |
160°F |
170°F |
|||
Roast Turkey (measured in the thigh) |
180 - 185ºF |
||||
Roast Turkey (measured in the breast) |
170 - 175ºF |