When is Meat Done?

By Mai Ladies ⋅ March 24, 2008 ⋅ Email This Post Email This Post ⋅ Print This Post Print This Post ⋅ Post a comment

Chef Standards: Degrees in Fahrenheit

    Beef
  • Rare= 120-125 degrees
  • Medium Rare= 125-135 degrees
  • Medium= 135-145 degrees
  • Medium Well= 145-155 degrees
  • Well- Done= 155 degrees +

Pork
The USDA recommends that pork is cooked to well-done, 170 degrees, but most chefs today cook it to 150-160 degrees when it still has some pink in the center.

Poultry
The USSA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170 degrees and the thigh meat has reached 180 degrees for optimal safety. But most chefs today cook the breast meat to 165 degrees and the thigh meat to 175 degrees for juicier results. Keep in mind that the internal temperature will rise 5-10 degrees after removed from the heat.

Fish
125-130 degrees

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