Meat Cooking Guide

The most accurate way to tell when meats are done cooking is to use an instant-read thermometer. The thermometer should be inserted through the side of the meat into the thickest part, not touching bone or fat.

Beef

Remove your steaks or burgers from heat when the instant-read thermometer is 5°F lower than the desired temperature. Let the beef rest for a few minutes; carryover cooking will occur and raise the internal temperature about 5°F.

Rare	Cool red center	125°F
Medium Rare	Warm red center	135°F
Medium	Warm pink center	145°F
Medium Well	Slightly pink center	150°F
Well Done	Little or no pink	160°F

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum of 160°F.

Pork

Cooking temperatures for your pork loin, tenderloin and pork chops should reach 145 – 160°F, followed by a 3-minute rest. Precooked ham can be reheated to 140°F or even enjoyed cold.

The USDA recommends145°F, with a 3-minute rest, for most types of pork and 160°F for ground pork.