USDA RECOMMENDED INTERNAL TEMPERATURES
The Vine Times recommends using a meat thermometer when cooking meat and poultry.
| Fahrenheit / Celsius | |
| Ground Meat/Poultry Mixtures | |
| Turkey, Chicken (including patties) |
170/77 |
| Veal, Beef, Lamb, Pork (including patties) | 160/71 |
| Fresh Beef | |
| Rare | 140/60 |
| Medium Rare | 145/63 |
| Medium | 160/71 |
| Well Done | 170/77 |
| Fresh Veal | |
| Medium | 160/71 |
| Well Done | 170/77 |
| Fresh Lamb | |
| Medium Rare | 145/63 |
| Medium | 160/71 |
| Well Done | 170/77 |
| Fresh Pork | |
| Medium | 160/71 |
| Well Done | 170/77 |
| Poultry | |
| Chicken/Turkey (Whole) | 180/82 |
| Roasts/Breasts | 170/77 |
| Thighs/Wings | 180/82 |
| Duck/Goose | 180/82 |
| Whole bird with stuffing | 180/82 |
| stuffing must reach | 165/74 |
| Ham | |
| Fresh (Raw) | 160/71 |
| Pre-Cooked (To Reheat) | 140/60 |
| For answers to your food safety questions call 1-800-535-4555, USDA's Meat and Poultry Hotline. | |
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