COOK TO TEMPERATURES SHOWN
(Thermometer Inserted Into Meat)

FRESH BEEF
Rare........................................................140 F.
Medium Rare.............................................145 F.
Medium....................................................160 F.
Well Done.................................................170 F.

Ground Beef..............................................160 F.

Approximate Beef Cooking Times °F
Type of Beef	Size	Cooking Method	Cooking Time	Internal Temperature
Rib Roast, bone in	4 to 6 lbs.	Roast 325°	23-25 min./lb.	Medium rare 145°
Rib Roast, boneless rolled	4 to 6 lbs.	Roast 325°	Add 5-8 min./lb. to times above	Same as above
Chuck Roast, Brisket	3 to 4 lbs.	*Braise 325°	*Braise 325°	Medium 160°
Round or Rump Roast	2 1/2 to 4 lbs.	Roast 325°	30-35 min./lb.	Medium rare 145°
Tenderloin, whole	4 to 6 lbs.	Roast 425°	45-60 min. total	Medium rare 145°
Steaks	3/4" thick	Broil/Grill	4-5 min. per side	Medium rare 145°
Stew or Shank Cross Cuts	1 to 1 1/2" thick	Cover with liquid; simmer	2 to 3 hours	Medium 160°
Short Ribs	4" long and 2" thick	*Braise 325°	1 1/2 to 2 1/2 hours	Medium 160°

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

FRESH VEAL

Medium Rare.............................................145 F.
Medium....................................................160 F.
Well Done.................................................170 F.

FRESH LAMB
Medium Rare.............................................145 F.
Medium....................................................160 F.
Well Done.................................................180 F.

FRESH PORK

Medium....................................................160 F.
Well Done.................................................170 F.

CURED PORK
Ham, Raw (Cook before eating)...................160 F.
Ham, Fully cooked, (To warm)....................140 F.
Shoulder (Cook before eating).....................170 F.
Canadian Bacon (Cook before eating)...........160 F.

POULTRY
 

Chicken..................................................180 F.
Turkey....................................................165 F.
Boneless Turkey Roasts......................170-175 F.
Stuffing (Inside or outside the bird).............165 F.

Game

Deer.....................................................165 F.
Rabbit...................................................180 F.
Duck.....................................................180 F.
Goose...................................................180 F.
 

 

Using a Meat Thermometer:
Insert thermometer into thickest part of meat--should not be in fat or touch the bone. For turkeys, insert thermometer into the thick part of the thigh next to body of bird.

 

(Source: Indiana State Board of Animal Health and U.S.D.A. websites)