Meat temperature chart

By David ZimmerDavid Zimmer


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Nothing will cause you more grief than if you over- or undercook the prime rib or the festive bird. Note the weight of your meat and the recommended cooking time per pound or kilogram. Pay attention during the last half hour of cooking; insert your instant-read thermometer into the meat at the mid-point of the thickest part, or the thigh for poultry. Remove the meat from the grill when the thermometer reads about 5 degrees below the recommended internal serving temperature. The temperature will increase 5–10 degrees during the 10–15 minutes resting time before you start carving.

  Remove at: Serve at:
Beef and Lamb    
Rare 130ºF/55ºC 135ºF/57ºC
Medium-rare 140ºF/60ºC 145ºF/63ºC
Medium 150ºF/65ºC 155ºF/68ºC
Medium-well 160ºF/70ºC 165ºF/74ºC
Medium 155ºF/68ºC 160ºF/70ºC
Medium-well 165ºF/74ºC 170ºF/77ºC
Chicken and Turkey 175ºF/80ºC 180ºF/82ºC

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David Zimmer