MEAT COOKING TEMPERATURES

Whole Cuts: Beef/Lamb/Pork

We recommend utilizing a standard meat thermometer for optimum cooking accuracy. Below is a simple temperature list to help you reach your desired level of doneness. Once you have reached the temperature you are aiming for, allow the meat to rest on cutting board for 5 minutes before slicing.

Rare - 115°

Medium Rare - 125°

Medium - 135°

Medium Well - 145°

Well Done - 155°

Poultry: All Poultry should be cooked to an internal temperature of 165 degrees, rest prior to slicing.

Ground Meats: All ground Meats should be cooked to an internal temperature of 160 degrees, with no rest time required.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness