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What are acceptable guidelines as to doneness?

edited 2:19PM in EggHead Forum
I would like to be sure the guidelines I am using are sensible as to doneness.
I would appreciate comments as to whether the following guidelines are acceptable.[p]Very Rare 113 to 120
Rare 121 to 129
Medium Rare 130 to 138
Medium 139 to 148
Medium Well 149 to 159
Well 160 to 169
Poultry 170 to 185


  • ChrisCChrisC Posts: 107
    KL,[p]For what kind of Critter?[p]
  • Chris C,[p]Beef (Steaks, Brisket, Hamburgers)[p]Pork (Butt, Ribs )[p]Fowl (Turkey, Chicken, Game Hens)[p]Thank you
  • KL, burnt is not good. :-)

  • Kelly KeefeKelly Keefe Posts: 469
    Temp deg F
    Beef Lamb Pork Chicken Veal
    Rare 130 140 NA NA NA
    Med rare145 145 NA NA NA
    Medium 160 145 150 165 145
    (min safe) (min safe)
    Med well165 150 155 170 150
    Well 175 165 160 DO 160
    Very 185 170 185 DO 165[p]NA Not advised
    DO Dries out [p]

  • stikestike Posts: 15,597
    Kelly Keefe,
    anything over 140 for veal is a waste....[p]sacrilege, even!

    ed egli avea del cul fatto trombetta -Dante
  • GfwGfw Posts: 1,598
    stike, I agree and expand... anything over 140 is a waste of beef!

  • Kelly Keefe,[p]Thank you Kelly [p]KL

  • djm5x9djm5x9 Posts: 1,342
    KL:[p]I know your numbers are not what you will find for government guidelines, but they are what I would say is more realistic. Where did you find these temperatures?
  • djm5x9,[p]The numbers were given to me by a friend who (I think) got them from literature which came with his internal meat thermometer.[p]I hope they work well. I just got a new thermapen so enjoying the toys relative to being a relatively new BGE owner.[p]Have a good evening.[p]KL
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