The Vine Times - Cooking Temperatures

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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