Cooking

How to Test if Meat is Cooked

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.

  • 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)