Food Temperature Chart

Doneness of meat should always be determined using an instant-read meat thermometer inserted in the thickest part of the meat and away from the bone. While USDA temperature guidelines are valuable for food safety, we find them to often be overdone, especially on the grill. Many restaurants cook to temperatures aligned more with the “gourmet” column below. This requires close attention to safe food handling guidelines.

BEEF STEAKS Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF
BEEF ROASTS Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF
RACK of LAMB Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF
LAMB CHOPS Rare Medium-Rare Medium Medium-Well	GOURMET 125-130ºF 130-140ºF 140-150ºF 155-165ºF	USDA 140ºF 150ºF 160ºF 170ºF
PORK CHOPS Rare Medium-Rare Medium Medium-Well Well Done	GOURMET N/A N/A N/A 155-165ºF 175-185ºF	USDA 170ºF 170ºF
VEAL RACKS Rare Medium-Rare Medium Medium-Well	GOURMET N/A 130-140ºF 140-150ºF 155-165ºF	USDA     150ºF 160ºF
VEAL CHOPS Rare Medium-Rare Medium Medium-Well	GOURMET N/A 130-140ºF 140-150ºF 155-165ºF	USDA
WHOLE CHICKEN	GOURMET 165-175ºF	USDA 180ºF
WHOLE TURKEY	GOURMET 165-175ºF	USDA 180ºF
BURGERS	GOURMET 160ºF	USDA 160ºF or higher
ROLLED ROASTS A temperature of 160º F is recommended when a roast of any type has been rolled, as surface bacteria may have been rolled into the center of the roast. WHOLE FISH Fish is done when the meat flakes easily with a fork and appears opaque all the way through. If unsure by appearance, a temperature of 155º F is recommended. SHRIMP AND LOBSTER TAILS Flesh is fully cooked when it turns opaque and firm. Use caution to avoid overcooking shrimp or lobster.