Minimum Internal Temperatures for Grilling

Minimum Internal Temperature (° Fahrenheit)

Beef (Bleu)

100–110 degrees

Beef (Rare)

120–130 degrees

Beef (Medium-rare)

130–135 degrees

Beef (Medium)

140–145 degrees

Beef (Medium-well)

150–155 degrees

Beef (Well-done)

160–175 degrees

Beef, Pork, Veal, & Lamb

145 degrees

Ground Meats

160 degrees

Uncooked Ham

145 degrees

Fully Cooked Ham (to reheat)

165 degrees

Poultry

165 degrees

Eggs

160 degrees

Fish & Shellfish

145 degrees

Leftovers

165 degrees

Casseroles

165 degrees

 

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