Meat Temperatures 101

I bought this little $5 meat thermometer years ago.

And I use it for everything from candy-making to bread-baking to roast-roasting.

I really recommend purchasing one.

It will save you both from being frustrated at overcooking the meat and from the fear of wondering if it's done.

The information below is from Martha Stewart's website.

She offers two cooking temperatures:  one is from the government (read:  safety is a priority over taste), and the other represents standard temperature guidelines used in professional kitchens (read: fork-tender, moist and flavorful deliciousness). 

Except for when you are cooking poultry (a pinkish color should never, ever be visible when it's fully done), the most important things to remember is go with what you're comfortable with.  It does absolutely no good to prepare a succulent medium-rare roast if you're not going to eat it for fear of kneeling in front of the toilet 6 hours later. 

Remember: meat continues to cook after you remove it from the oven; it will rise 5 to 10 degrees.  "Tent" the meat with foil after it comes out of the oven and let it "rest" for about 15-20 minutes.  This allows the juices to be redistributed.

(See:  Roasting Beef: How long per pound?)

The general rule of thumb is this:  ALWAYS fully cook poultry and most ground meats (beef, pork, chicken, turkey, etc.).  Ground meat can much more easily be contaminated with nasty little things like E. coli during the slaughtering process.  It is my understanding that whole "hunks" of meat, like a roast or tenderloin, are less likely to be contaminated and therefore lend themselves to being cooked less intensely. 

Beef
Rare
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 115 degrees

Medium-Rare
USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 120 degrees to 130 degrees

Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees

Medium-Well
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 150 degrees

Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 155 degrees to 160 degrees

Ground Beef
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Pork
Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 145 degrees

Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Ground Pork
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Lamb
Rare
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 110 degrees to 115 degrees

Medium-Rare
USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 130 degrees

Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees

Medium-Well
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 145 degrees to 150 degrees
Well-Done
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 150 degrees to 155 degrees

Ground Lamb
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Poultry
Whole Bird, Thighs, Legs, Wings, Ground Poultry
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 165 degrees

Boneless Chicken Breasts
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 160 degrees

From Martha Stewart Living, November 2006