| Meat |
Thermometer Reading
After Cooking |
Color of Cooked Meat
When Small Cut Is Made |
| Beef |
| Roasts |
140ºF (for medium-rare) * |
|
| |
155ºF (for medium) * |
|
| Other Beef Cuts |
145ºF (medium-rare) |
Very pink in center and slightly brown toward exterior |
| |
160ºF (medium) |
Light pink in center and brown toward exterior |
| |
170ºF (well) |
No longer pink in center and juices run clear |
Ground Beef Loaves
or Patties |
160ºF (medium) |
|
| Veal |
| Roasts |
155ºF (for medium) * |
|
| Other Veal Cuts |
160ºF (medium) |
Slightly pink in center |
| Pork |
| Roasts |
155ºF (for medium) * |
|
| |
165ºF (for well) * |
|
| Ground Pork |
170ºF (well) |
No longer pink in center |
| Other Pork Cuts |
160ºF (medium) |
Slightly pink in center |
| |
170ºF (well) |
No longer pink in center |
| Ham |
| Ham, fully cooked |
135ºF * |
Heated through |
| Lamb |
| Roasts |
140ºF (for medium-rare) * |
|
| |
155ºF (for medium) * |
|
| Other Lamb Cuts |
145ºF (medium-rare) |
Pink in center |
| |
160ºF (medium) |
Light pink in center |