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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