Guide to Cooking Temperatures

Jun 7, 2021 | Articles

When cooking with your favorite raw meat and poultry purchases, it is important to make sure that it’s always cooked to a safe minimum internal temperature. To kill harmful germs that cause food poisoning and avoid food-borne illness, use a food thermometer to assure that your meat and poultry has reached the appropriate internal temperature and make sure that when roasting, you are using an oven temperature of at least 325 degrees Fahrenheit.

Rest time is also important when cooking meat products. “Rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed the heat source, its temperature remains constant or continues to rise, which destroys harmful bacteria that can cause illness.

Use the information below for each type of meat to ensure delicious, safely cooked meat for you and your family.



Rest time of 3 minutes

Rare: 115-120℉

Medium-Rare: 120-125℉

Medium: 130-135℉

Medium-Well: 140-145℉

Well Done: 155-160℉



Internal temperate of 145-160℉ followed by a 3-minute rest time.

Veal, Beef & Lamb – 145℉ followed by a 3-minute rest time.

Ground Red Meat – 160℉



Ground Poultry – 165℉

Poultry – 165℉


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