Bone Suckin' Grillin' Tips - Temperatures
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The best way to check food temperature is by using a thermometer. Here are the USDA temperatures for safe food cooking. Click Here For Grillin' Tips.
| Ground Meat & Meat Mixtures | |
| Beef, Pork, Veal, Lamb | 160° F |
| Turkey, Chicken | 165° F |
| Fresh Beef, Veal Lamb | |
| Medium Rare | 145° F |
| Medium | 160° F |
| Well Done | 170° F |
| Poultry | |
| Chicken & Turkey, whole | 165° F |
| Poultry Parts | 165° F |
| Duck & Goose | 165° F |
| Stuffing (cooked alone or in bird) | 165° F |
| Fresh Pork | |
| Medium | 160° F |
| Well Done | 170° F |
| Ham | |
| Fresh (raw) | 160° F |
| Pre-cooked (to reheat) | 140° F |
| Eggs & Egg Dishes | |
| Eggs | Cook until yolk & white are firm |
| Egg Dishes | 160° F |
| Seafood | |
| Fin fish | 145° F or until opaque & flakes easily with fork |
| Shrimp, Lobster & Crabs | Flesh pearly & opaque |
| Clams, Oysters & Mussels | Shells open during cooking |
| Scallops | Milky white or opaque & firm |
| Leftovers & Casseroles | 165° F |
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