Passanante Pro Tips: Meat Temps

Meat & Poultry Temperature Guide

I think we can all agree that there’s nothing worse than sitting down to enjoy dinner after a long day only to cut into your meat and realize it isn’t done. Well, maybe there is one thing worse – taking a bite before realizing it’s not done!

While a seasoned chef can usually determine doneness by touch, it’s an uncertain method at best. The only 100% sure-fire way to guarantee you don’t dig into partially raw meat is to check the internal temperature with a meat thermometer.

Our pro tip? Don’t risk illness for the sake of your ego – save your creativity for seasoning and presentation and rely on a thermometer for doneness.

PoultryWhole Bird
165 degrees Fahrenheit
Thighs, Legs & Wings
165 degrees Fahrenheit
Boneless Breasts
165 degrees Fahrenheit
Ground Poultry
165 degrees Fahrenheit


Medium
160 degrees Fahrenheit
Well-Done
170 degrees Fahrenheit
Ground Pork
160 degrees Fahrenheit

Rare
110-115 degrees Fahrenheit
Medium-Rare
145 degrees Fahrenheit
Medium
160 degrees Fahrenheit
Medium-Well
145-150 degrees Fahrenheit
Well-Done
155-160 degrees Fahrenheit
Ground Lamb
170 degrees Fahrenheit

Rare
115 degrees Fahrenheit
Medium-Rare
145 degrees Fahrenheit
Medium
160 degrees Fahrenheit
Medium-Well
145-155 degrees Fahrenheit
Well-Done
170 degrees Fahrenheit
Ground Beef
160 degrees Fahrenheit

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.