Meat Temperature Chart

Below is an internal meat temperature chart for cooking meat, poultry and seafood. While I can't give you specific internal temperature for cooking the shellfish seafood, I do give you cooking times and tips so you know when it should be fully cooked.

It's important to note that once your meat has achieved the right temperature as noted in the meat temperature chart below, it will continue to cook after it has been removed from the heat. So let it stand for a bit before cutting or serving. Typically this is 10-15 minutes, but something like a large, 12 pound turkey can sit for 30 minutes while it finishes cooking and redistributes the juices.

Beef and Lamb Cooking Temperature Chart

Steak, Chops & Roasts

Rare

120°-125° farenheit

center is bright red, pinkish as it moves outward

Medium Rare

130°-135° farenheit

center is very pink, slightly brown as it moves outward

Medium

140°-145° farenheit

center is light pink, brown as it moves outward

Medium Well

150°-155° farenheit

not pink

Well Done

160° farenheit and above

meat is brown throughout

Ground Meat

160°-165° farenheit

uniformly brown throughout, no pink

Beef Brisket

160° farenheit and above

brisket will be medium to well done

Pork Cooking Temperature Chart

Steaks, Chops & Roasts

Medium

140°-145° farenheit

pale pink center

Well Done

160° farenheit and above

uniformly brown throughout
Pork Ribs

160° farenheit and above

ribs will be medium to well done
Pork Sausage

160° farenheit

no pink
Ham

Raw

160° farenheit

Pre-cooked

140° farenheit

Poultry Cooking Temperature Chart

Chicken & Duck

165° farenheit

cook until juices run clear
Turkey

165° farenheit

cook until juices run clear and leg moves easily
Stuffing

165° farenheit

this temperature applies whether the stuffing is cooked alone with turkey parts like giblets or inside the bird

Fish & Seafood Cooking Temperature Chart

Fish-steaks, fillets or whole

140° farenheit

meat is opaque and flakes easily clear
Tuna, Swordfish, Marlin & Shark

125° farenheit

you want to eat this medium rare. Overcooking these fish will cause them to become dry and flavorless
Shrimp

Medium-size

place in boiling water 3-4 minutes

they are done when they go from orange or white/gray to slightly pink in color--do not overcook as they become tough and tasteless

Large-size

place in boiling water 5-7 minutes

they are done when they go from orange or white/gray to slightly pink in color--do not overcook as they become tough and tasteless

Jumbo-size

place in boiling water 7-8 minutes

they are done when they go from orange or white/gray to slightly pink in color--do not overcook as they become tough and tasteless
Lobster

1 pound whole live

place in boiling water 12-15 minutes

meat will be opaque (white) and red when cut open

Tail only, baked

15 minutes

meat will be opaque (white) and red

Tail only, broiled

10 minutes

meat will be opaque (white) and red
Crab Legs, frozen & thawed

place in boiling water for 5-7 minutes

they are typically ready when you can smell the aroma
Scallops, frozen & thawed

place in pan over high heat

meat will no longer be translucent; it will be white
Clams, Mussels & Oysters

depends on size & amount

place in boiling water, they are fully cooked at the point when their shells open--throw out any shell that does not open


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