Charts for Times and Temperatures

Following is information from the USDA for meats and poultry. The USDA Guidelines show the maximum temperature allowable; the Professional Kitchens Guideline shows the temperature your steak or poultry would reach in a restaurant before resting. This is the preferred guideline for home cooks as well.

Temperatures: USDA Guidelines for Grilling

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