Meat Temperatures

Keep in mind that red meat and pork should come off the heat when 5 to 10 degrees shy of the desired final temperature listed below, as the temperature will continue to rise for several minutes (with the temperature of steaks and burgers climbing less than the temperature of roasts).

RARE MEDIUM-
RARE		 MEDIUM WELL-
DONE
Red Meat (beef, lamb, veal) 125°F 130°F 140°F 160°F
Pork – – 145°F 160°F
Chicken (white meat) – – – 160°F
Chicken (dark meat) – – – 175°F


Source: America’s Test Kitchen

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