COOKING CHART
The information below is based on recommendations from The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly, 1998, Houghton Mifflin Company
| VERY RARE | |||
| CUTS | REMOVE FROM HEAT | IDEAL TEMPERATURE (AFTER RESTING) | USDA RECOMMENDS |
| Beef steaks/lamb chops | 115o to 120o F | 115o to 120o F | none |
| Beef/lamb roasts | 110o to 115o F | 115o to 125o F | none |
|
RARE |
|||
| Beef steaks/lamb chops | 120o to 130o F | 125o to 130o F | 140o F |
| Beef/lamb roasts | 115o to 120o F | 125o to 130o F | 140o F |
|
MEDIUM-RARE |
|||
| Beef steaks/lamb chops/veal chops | 130o to 135o F | 130o to 140o F | 150o F |
| Beef/lamb/veal roasts | 125o to 130o F | 130o to 140o F | 150o F |
|
MEDIUM |
|||
| Beef steaks/lamb chops/veal chops | 135o to 150o F | 140o to 150o F | 160o F |
| Beef/lamb/veal roasts | 130o to 140o F | 140o to 150o F | 160o F |
|
MEDIUM-WELL |
|||
| Beef steaks/lamb/ veal/pork chops less than 1-1/4 inches | 150o to 165o F | 155o to 165o F | 170o F |
| Beef/lamb/veal/ pork roasts/pork chops 1-1/4 - 1/1/2 inches or more | 145o to 155o F | 150o to 165o F | 170o F |
|
WELL DONE |
|||
| Pork/veal roasts | 165o F + | 170o to 185o F | 170o F |
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