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When preparing meats and seafood, an instant read thermometer can be your best friend. Use our simple guide below to cook your protein to the perfect temperature every time.

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BEEF, LAMB, VENISON - STEAKS, CHOPS, ROASTS

Extra Rare  110-120°F (43-49°C)

Rare  120-130°F (49-54°C)

Medium Rare 130-135°F (54-57°C) *Recommended

Medium  135-145°F (57-63°C)

Medium Well  145-155°F (63-68°C)

Well Done  155+°F (68+°C)

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PORK, VEAL - STEAKS, CHOPS, ROASTS

Rare  120-130°F (49-54°C)

Medium Rare 130-135°F (54-57°C)

Medium  135-145°F (57-63°C) *Recommended

Medium Well  145-155°F (63-68°C)

Well Done  155+°F (68+°C)

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CHICKEN, TURKEY

Recommended  165°F (74°C)

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GROUND MEATS, BURGERS, SAUSAGES

Recommended  165°F (74°C)

Keep juicy by using 80% lean meat, 20% fat

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PRE-COOKED HAMS, HOT DOGS, SAUSAGES

Recommended  140°F (60°C)

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PORK RUBS, PORK SHOULDERS, BEEF BRISKETS

Recommended  190-205°F (88-96°C)

These cuts of meat tend to be high in fat and collagen, making them best cooked low and slow, done when the meat pulls apart easily

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FISH

Recommended  130-145°F (57-63°C)

Slightly translucent, tender, flakes easily

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