Target Meat Temperatures

Aproximate Internal Meat Temperatures

Type of Cooking	Degrees		Comments
Cold Smoking	fahrenheit	85 to 120	Used exclusively for preservation. We do not recommend for the backyard barbecuer!
	centigrade	30 to 49
Very Rare	fahrenheit	130	Red Cool Center. Beef primarily.
	centigrade	54
Fish Done	fahrenheit	130 - 135	Fish will begin to flake and turn opaque. Best determined by testing fish for flaking.
	centigrade	54 - 57
Rare	fahrenheit	140	Red Center. This is your basic rare cut of meat suitable to steaks and lamb. Pork should not be cooked rare.
	centigrade	60
Medium Rare	fahrenheit	145 - 150	Red Center. Medium rare is good for all beef.
	centigrade	63 - 66
Medium Done	fahrenheit	155 - 160	Pink Center. Medium done temperature is good for pork, beef and lamb. Hamburgers should be cooked to 160 degrees.
	centigrade	68 - 71
Medium Well Done	fahrenheit	165	Light Gray Warm Center. Pork will be all white center.
	centigrade	74
Poultry Done	fahrenheit	165 - 170	Turkey, chicken, etc done. Check near the thigh and breast bone to verify temperature.
	centigrade	74
Well Done	fahrenheit	170 - 180	With beef and lamb it's done! (and dead!) Pork is just done. Hot gray center. No pink.
	centigrade http://www.barbecuen.com	77 - 82