Medium Temperature for Beef to Cook
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Do y'all discover yourself guessing if your craven is done or that your steak is a perfect medium-rare? Check out (and impress!) our guide to nutrient-safe cooking temperatures for meat, fish and more.
Cooking is a balancing act. You need to cook meat and other foods long enough to kill germs but not and then long that they dry out and lose flavor. Finding that sweet spot isn't always easy. But take a tip from the professional cooks in our Test Kitchen: Use a food thermometer to measure the internal temperature—our Test Kitchen staffers honey this digital thermometer from Thermoworks.
Learn how to use a food thermometer, and so compare the results with the safe temperatures listed on this page.
Test Kitchen-Recommended Temperatures
| Ground meat and meat mixtures | Temperature |
|---|---|
| Beefiness, pork, veal and lamb | 160°F (71.1°C) |
| Turkey, chicken | 165°F (73.nine°C) |
| Beef, veal and lamb – roasts, steaks and chops | Temperature |
| Medium-rare | 135°F (57.2°C) |
| Medium | 140°F (60°C) |
| Medium-well | 145°F (62.viii°C) |
| Poultry | Temperature |
| Whole chicken or turkey | 170-175°F (76.7-79.four°C), as measured in deepest function of thigh** |
| Legs or thighs | 170-175°F (76.7-79.4°C), as measured in deepest part of thigh** |
| Breast | 165°F (73.9°C) |
| Stuffing (cooked in bird) | 165°F (73.ix°C) |
| Pork | Temperature |
| Chops, roasts | 145°F (62.viii°C) |
| Ham | Temperature |
| Fresh (raw) | 145°F (62.8°C) |
| Precooked (to reheat) | 140°F (60°C) |
| Egg dishes | Temperature |
| Egg-based entrees | 160°F (71.1°C) |
| Custard, sauces, water ice cream base of operations | 160°F (71.1°C) |
| Seafood | Temperature |
| Fin fish | Mankind should be opaque and scrap easily. |
| Lobster, crab | Flesh should exist opaque and pearly. |
| Scallops | Flesh should be opaque, milky white and firm. |
| Shrimp | Safe to consume when flesh turns pink. |
| Clams, oysters, mussels | Safe to swallow if shells take opened during cooking. Discard any unopened shells. |
| Miscellaneous | Temperature |
| Leftovers and casseroles | 165°F (73.9°C) |
| Microwave dishes | 165°F (73.9°C) |
**Poultry is safe to eat at 165° (73.9°C), only we prefer the taste and texture when the legs and thighs are cooked to 170-175° (76.7-79.4°C).
Several meat temperatures are lower than nosotros used to recommend, thanks to inquiry into "carryover cooking." Scientists call it that considering rut "carries over" from the hot surface of a slice of meat to the cooler interior later the meat has been removed from its heat source. That'due south why many professional person kitchens, ours included, use temperatures slightly lower than recommended by the United States Department of Agronomics (USDA). If that'southward your preference, too, we suggest you remove your meat from the oven or grill before it reaches your target temperature, then allow it stand for several minutes and then it can end cooking: 5 minutes for steaks and chops all the fashion up to 15-20 minutes for roasts.
Important: Reduced meat temperatures aren't for everyone. Pregnant women, infants, the very elderly and people with compromised immune systems should only swallow meat that's been cooked to the higher temperatures recommended by the USDA. Only for healthy adults, many food scientists and chefs meet little run a risk in eating meat that'south cooked to slightly lower temperatures.
Official USDA Guidelines
| Product | Minimum internal temperature and rest fourth dimension |
|---|---|
| Beef, pork, veal and lamb Steaks, chops, roasts | 145°F (62.8°C) and let to residue for at to the lowest degree 3 minutes |
| Basis meats | 160°F (71.one°C) |
| Ham, fresh or smoked (uncooked) | 145°F (62.viii°C) and allow to remainder for at least 3 minutes |
| Fully cooked ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C) and all others to 165°F (73.ix°C). |
| All poultry (whole bird; breasts, legs, thighs, and wings; ground poultry; stuffing) | 165°F (73.9°C) |
| Eggs | 160°F (71.ane°C) |
| Fish and shellfish | 145°F (62.8°C) |
| Leftovers | 165°F (73.nine°C) |
| Casseroles | 165°F (73.ix°C) |
| Ribs | 185°F-195°F (85°C-90.5°C) |
With these guides, cooking up roasts, filets, whole birds and more than should be a breeze!
Get started with these roasts!
Standing Rib Roast
Want to acquire how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of continuing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to set up this recipe for special occasions. —Lucy Meyring, Walden, Colorado
Peppercorn Beef Top Loin Roast
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You lot can't go wrong with this down-home dish!—Gustatory modality of Abode Test Kitchen
Beef Tenderloin with Sauteed Vegetables
This is the most elegant, tender beef. It'southward fabricated the classic French way—so piece of cake! —cleo gonske, redding, California
Savory Pork Roast
I dear this herbed roast so much that I make information technology as often as I tin can. Information technology's wonderful for special occasions, particularly when served with sweetness potatoes and corn muffins. —Edie DeSpain, Logan, Utah
Sirloin Roast with Gravy
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The fiery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for whatsoever repast. —Rita Clark, Monument, Colorado
Herb-Crusted Prime number Rib
Prime number rib ever makes an impression on a vacation dinner table, and it'south actually easy to ready. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California
Wild Rice-Stuffed Pork Loin
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa
Apple-Roasted Pork with Cherry Balsamic Coat
I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. At that place is a brusque time span between caramelized onions and burned ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Pepper-Crusted Sirloin Roast
Dinner guests volition exist surprised to hear that this festive entree calls for only five ingredients. Information technology'due south the perfect pick for serving a large group.
Piece of cake & Elegant Tenderloin Roast
I honey the simplicity of this like shooting fish in a barrel beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add together the tenderloin and pop it in the oven. In an 60 minutes or so you've got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less fourth dimension fussing in the kitchen. —Mary Kandell, Huron, Ohio
Grandma Edna's Cajun Pork
My grandma used to make this for our family on special occasions. Nosotros love to bear on the delicious tradition. —Tonya Cline, Greenville, Ohio
Prime number Rib with Fresh Herb Sauce
Null says "special occasion" like a perfectly seasoned prime number rib. Savory, succulent, tender, it's the perfect choice when y'all want to share something truly divine. —Tonya Burkhard, Palm Declension, Florida
Herb-Crusted Chuck Roast
This recipe turns an cheap cut of beef into a delicious main dish. I got the recipe from a family unit member several years agone and have made it often. —Rita Drewes, Craig, Missouri
Roasted Beef Tenderloin
An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware
Horseradish-Encrusted Beef Tenderloin
Wow friends and family with this tender beef encased in a gold horseradish crust. Roasted garlic boosts the robust flavor even more than. —Laura Bagozzi, Dublin, Ohio
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Source: https://www.tasteofhome.com/article/food-safe-cooking-temperatures/
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