Click here to download the PDF version.
Blue Rhino Grilling Temperature Guide
Meat |
Minimum Internal Temperature |
Beef / Veal |
145°F |
Pork / Ham |
145°F |
Lamb |
145°F |
Fish / Shellfish |
145°F |
Ground Meats |
160°F |
Chicken |
165°F |
Turkey |
165°F |
Blue Rhino Degrees of Doneness:
Beef/Veal, Pork/Ham, Lamb, Fish/Shellfish
Degree |
Internal Temperature |
Rare |
120 - 130°F |
Medium Rare |
130 - 135°F |
Medium |
135 - 145°F |
Medium Well |
145 - 155°F |
Well |
155+ °F |
Tips:
- Rest beef, pork, veal, lamb, and ham at least 3 minutes before slicing and serving.
- Wash hands and surfaces often.
- Keep raw meat separate from other foods. • Refrigerate food promptly.
- Use a food thermometer to ensure food is cooked properly. Don’t rely on the grill’s built-in thermometer, thumb tests, the color of juices, or other methods to test doneness.
- Always use a meat thermometer to verify doneness.
Source: United States Department of Agriculture, Food Safety & Inspection Service,
www.fsis.usda.gov.