Internal Temperatures for ‘Doneness’
Beef and Lamb
- Rare — 120° to 125°F — Center is bright red, pinkish toward the exterior portion.
- Medium — 140° to 145°F — Center is light pink, outer portion is brown.
- Well-Done — 160°F and above — Uniformly brown throughout.
Poultry
- Chicken & Duck — 165°F — Cook until juices run clear.
- Turkey — 165°F — Juices run clear. Leg moves easily.
Pork
- Medium — 155° to 160° — Pale pink center.
- Well Done — 160° and above — Uniformly brown throughout.
I heard you can eat pork fairly rare….is this true? Can I just sear pork loin chops on both sides and safely consume with a center temp of about 140°F?
Full disclosure: I’ve been doing it and feel fine!
My customers don’t believe me when they order a medium-well burger and I cook the burger to 150 and it is still bright pink inside. Grass-fed seems to hold its color much longer than conventional beef.