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Looking for an internal temp chart
can someone point me to a chart which has the suggested internal temperatures for beef, pork, chicken etc. I have one that came with my guage, but there's no reference for stages of doneness...it's all based on WELL done. I tried the archives but didn't have much luck. Thanks in advance.
Comments
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one feral kat ,[p]Here's one that I got off this forum a little while ago. Hope it's what you're looking for.[p]If the link doesn't work, here's the URL . . . I've never done this before so may have messed it up.[p]http://www.culinarycafe.com/Meat_Dishes/Roasting.html[p]Temps[p]
[ul][li]Internal Temps[/ul]
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