Cooking Temps

Flashback Bob

Is there anywhere that they list what the appropriate internal temp is for cooking meat?[p]I'm cooking some lamb chops today and although they came out great the last time, I would like to know what I should target. [p]I doubt I can be lucky two times in a row.[p]Thanks!

UnConundrum

Flashback Bob,
Depends on your tastes, and how well done you like your meat. Personally, I'd shoot for about 128F - 130F, the same as I do with beef.

Flashback Bob

UnConundrum,
Thanks UnC. Last time it was a little rare and I wrapped the other in foil and threw it on the grill while it was shutting down. I left it a little too long as it was probably medium- well when I took it off. Still juicy and good but not as good as if I pulled it off sooner.
Bob

Flashback Bob

Ooops- let me clarify my question- I'm wondering about a resource that gives cooking temps for ALL types of meats.[p]I'm good for today, it's tomorrow I'm wondering about.[p]Thanks.

thirdeye

Flashback Bob,[p]Here is a chart snipped from my site. I'm comfortable with these temps, but I also post the link to the USDA site so readers can see the differences. That link is below. BTW, the most recent change to USDA ranges was to make all poultry products 165°.[p]~thirdeye~[p]CUT

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APPROXIMATE INTERNAL TEMPERATURE
Brisket.................... 185°-200°
Beef Roasts/Steaks ........120°-125° rare 125°-130° medium rare 140°-145° medium
Beef Hamburger, store bought...160°
Beef Hamburger, fresh ground...140°-150°
Bologna ...................140°
Chicken ........ 165°-175° thigh, 150°-155° breast -(juices should run clear)
Turkey ..........165°-175° thigh, 155°-165°breast - (juices should run clear)
Lamb.......................130°-145°
Pork Butt & Picnic.........165°-180° for slicing 185°-200° for pulling
Pork Loin ................145°-165°
Sausage , store bought....165°-170°
Sausage, fresh ground.... 150° - 160°
Sausage, chicken ........ 165° - 170°
Salmon....................135°-150°[p]
[ul][li]USDA[/ul]

egginator

Flashback Bob,[p]I like my lamb rarer than beef. I shoot for 125 - no more.

stike

thirdeye,
pretty nmuch spot on with this house, except the pork loin. 145 is where that comes off my egg.[p]looks like those temps are the temps at which you yank them off the grill, too, with the expectation that it'll rise maybe 3-5 degrees after that, right?

thirdeye

stike,[p]Yep, you have to consider the rise. Leading up to the chart, here is the wording from my site is:[p]TEMPERATURE GUIDE - The temperature ranges below have worked for me when considering moistness and tenderness of the finished product. The USDA has a different range of temperatures they recommend. Click on this link to learn more: USDA [p]You should decide your personal preference for doneness. Remember that most internal temperatures will rise 5° to 10° during the rest period. Meats ground fresh at home and used immediately can be cooked to a lower temperature that store bought ground products. Here are some guidelines that I use:
[p]~thirdeye~

Flashback Bob

thirdeye,
This is great, thanks very much!