What are acceptable guidelines as to doneness?

Unknown · July 2003

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

ChrisC · July 2003

KL,[p]For what kind of Critter?[p]

Unknown · July 2003

Chris C,[p]Beef (Steaks, Brisket, Hamburgers)[p]Pork (Butt, Ribs )[p]Fowl (Turkey, Chicken, Game Hens)[p]Thank you

Unknown · July 2003

KL, burnt is not good. :-)

Kelly Keefe · July 2003

KL,
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]

stike · July 2003

Kelly Keefe,
anything over 140 for veal is a waste....[p]sacrilege, even!

Gfw · July 2003

stike, I agree and expand... anything over 140 is a waste of beef!

Unknown · July 2003

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

djm5x9 · July 2003

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?
[/b]

Unknown · July 2003

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

What are acceptable guidelines as to doneness?

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