Cooking Temperatures For Chicken, Beef and Lamb

Beef and Lamb Cooking Temperature Chart
Roasts, Steaks & Chops
Rare	120 to 125 degrees F	center is bright red, pinkish toward the exterior portion
Medium Rare	130 to 135 degrees F	center is very pink, slightly brown toward the exterior portion
Medium	140 to 145 degrees F	center is light pink, outer portion is brown
Medium Well	150 to 155 degrees F	not pink
Well Done	160 degrees F and above	steak is uniformly brown throughout
Ground Meat	160 to 165 degrees F	no longer pink but uniformly brown throughout

Poultry Cooking Temperature Chart
Poultry (Chicken & Duck)	165 degrees F	cook until juices run clear
Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.	165 degrees F	juices run clear - leg moves easily
Stuffing (cooked alone or in turkey)	165 degrees F