Doneness Chart for Meat and Poultry

Use an instant-reading thermometer and the chart below to determine when meats and poultry are done to your liking.

120 degrees F: Rare. Raw was the stop before this. For those convinced this is the only way to eat steak.

125 to 130 degrees F: Medium-Rare. For my taste, ideal for steak and lamb.

135 to 140 degrees F: Medium-Rare to Medium. Still moist, lots of flavor.

145 to 150 degrees F: Medium-Well. Heading for dry. With beef and lamb, this is only for those who insist.

150 to 160 degrees F: Well Done. 150 degrees is ideal for pork.

165 degrees F: Ideal for stewed meat.

170 to 180 degrees F: Only for poultry.

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