|
|
|
|
|
|
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|
|
|
Ground Products
|
Internal Temperature
(in degrees Farenheit)
|
| hamburger |
160
|
| beef |
160
|
| veal |
160
|
| lamb |
160
|
| pork |
160
|
| chicken |
165
|
| turkey |
165
|
|
|
Beef, Veal, Lamb
|
Internal Temperature
(in degrees Farenheit)
|
| roasts and steaks |
|
| ......medium-rare |
145
|
| ......medium |
160
|
| ......well-done |
170
|
|
|
|
|
Poultry
|
Internal Temperature
(in degrees Farenheit)
|
| chicken, whole & pieces |
180
|
| duck |
180
|
| turkey (unstuffed) |
180
|
| ......whole |
180
|
| ......breast |
170
|
| ......dark meat |
180
|
|
|
|
|
Pork
|
Internal Temperature
(in degrees Farenheit)
|
| chops, roasts, ribs |
|
| ......medium |
160
|
| ......well-done |
170
|
| ham, fresh |
160
|
| sausage, fresh |
160
|
|
|
|
|
|
|
Eggs
|
Internal Temperature
(in degrees Farenheit)
|
| fried |
yolk and white are firm
|
| poached |
yolk and white are firm
|
| casseroles |
160
|
| sauces and custards |
160
|
|
|
This project was funded by Beef Producers through their $1-per head checkoff and was produced for the Cattlemen's Beef Board and State Beef Councils by the National Cattlemen's Beef Association. Copyright 1998, National Cattlemen's Beef Association.
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