What are acceptable guidelines as to doneness?

Unknown

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

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

Unknown

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

Unknown

KL, burnt is not good. :-)

Kelly Keefe

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

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

Gfw

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

Unknown

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

djm5x9

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

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