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Meat Temperatures |
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The U.S. government has its own guidlines for safe-to-eat temperatures for cooked meats. They are absurd.
Beef |
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| very rare | 115–120°F | |
| rare | 120–125°F | |
| medium rare | 130–135°F | |
| medium | 140–145°F | |
| medium well | 155°F | |
| well done | 160°F | |
Government Beef |
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| medium rare | 145°F | |
| medium | 160°F | |
| well done | 170°F | |
Lamb |
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| rare | 130°F | |
| medium | 145°F | |
| well done | 160°F | |
Pork |
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| medium rare (quite pink) | 140°F | |
| medium well (still a little pink) | 160°F | |
| well done (a little dry) | 170°F | |
Chicken, Turkey, Duck & Other Poultry |
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| just done | 165°F | |
| well done (quite dry) | 180°F | |