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Testing for Doneness Chart
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To make it easy for you, we’ve compiled a cooking chart based on UDSA recommended end temperatures. Use it for your internal temperature guideline. And, remember, the USDA recommends that all ground meat including hamburger, veal, pork poultry and lamb be cooked until no longer pink.
| Type of Meat |
USDA |
National Chicken Council |
Partnership for Food Safety |
FSIS |
PIB/National Pork Producers |
Fine Cooking |
| Chicken |
|
|
|
|
|
|
| leg quarters |
NA |
180 |
180 |
180 |
NA |
170-175 |
| thigh- bone in |
NA |
180 |
180 |
180 |
NA |
170-175 |
| thigh- boneless |
NA |
180 |
180 |
180 |
NA |
170-175 |
| breast- bone in |
170 |
170 |
170 |
180 |
NA |
160-165 |
| breast- boneless |
170 |
170 |
170 |
180 |
NA |
160-165 |
| whole |
180 |
180 |
180 |
180 |
NA |
NA |
| ground |
165 |
160 |
165 |
180 |
NA |
NA |
| Turkey |
|
|
|
|
NA |
|
| whole |
180 |
180 |
180 |
180 |
NA |
NA |
| roast |
170 |
170 |
180 |
180 |
NA |
NA |
| tenderloines |
NA |
NA |
180 |
180 |
NA |
NA |
| cutlets |
NA |
NA |
180 |
180 |
NA |
NA |
| ground |
165 |
160 |
165 |
180 |
NA |
NA |
| wing |
NA |
180 |
180 |
180 |
NA |
170-175 |
| drumstick |
NA |
NA |
180 |
180 |
NA |
NA |
| Pork |
|
|
|
|
NA |
|
| loin roast |
160 |
NA |
160/170 |
160/170 |
160 |
NA |
| crown roast |
160 |
NA |
160/170 |
160/170 |
160 |
NA |
| leg (fresh ham) |
160 |
NA |
160/170 |
160/170 |
NA |
NA |
| Boston Butt |
160 |
NA |
160/170 |
160/170 |
NA |
NA |
| Tenderloin |
160 |
NA |
160/170 |
160/170 |
160 |
NA |
| Ribs |
160 |
NA |
160/170 |
160/170 |
NA |
NA |
| loin chops |
160 |
NA |
160/170 |
160/170 |
160 |
NA |
| cutlets |
160 |
NA |
160/170 |
160/170 |
NA |
NA |
| ground |
160 |
NA |
160/170 |
160/170 |
160 |
NA |
| medallions |
160 |
NA |
160/170 |
160/170 |
NA |
NA |
| cubes |
160 |
NA |
160/170 |
160/170 |
NA |
NA |
| Lamb |
|
|
|
|
|
|
| leg, bone in |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| leg, boneless |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| shoulder roast |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| shank leg half |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| cubes |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| ground |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| chops, rib or loin |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| leg steaks |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| stew meat, pieces |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| breast |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| Beef |
|
|
|
|
|
|
| ribeye roast (large end) |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| ribeye roast (small end) |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| rib roast |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| tenderloin roast |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| tri-tip roast |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| round tip roast |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| eye round roast |
160/170 |
NA |
160/170 |
160/170 |
NA |
155-165 |
| meatloaf |
160/170 |
NA |
160/170 |
160/170 |
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