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Meat Cooking Temperatures Chart

Albertina Roca
  |   June 24, 2016   |  

More often than not, meat is the centerpiece of your meal, and you want to make sure it's cooked to juicy, succulent perfection. With that in mind, we've created a meat cooking chart showing the optimum cooking times and temperatures of different meats.

We've based our estimations on the consensus of multiple chefs and professionals, so these should be a good ballpark figure to aim for. Nevertheless, they are only approximate guidelines. Meat cooking times are affected by many variables, such as cooking method, altitude, distribution of heat, and exterior temperature, so use your own judgment or follow manufacturer guidelines in conjunction with the charts below.

Unless otherwise indicated, the provided temperatures refer to optimum internal temperature, which you can measure using a meat thermometer. Please note that many meats will continue to cook once removed from heat, with internal temperatures usually rising by around 5 - 10 degrees Fahrenheit, so factor this into your calculations.

Beef, Venison, Lamb

Steak cooking times refer to total grilling time (not per side).


Rare (120-125 F) Medium-Rare (130-135 F) Medium (140-150 F) Well Done (160+ F)
Steak, ½-inch
4m
5m
6m
8m
Steak, ¾-inch
6m
7m
8m
11m
Steak, 1-inch
8m
9m
10m
13m
Steak, 1¼-inch
9m
11m
13m
16m
Steak, 1½-inch
10m
12m
15m
18m
Steak, 1¾-inch
12m
14m
16m
20m
Steak, 2-inch
14m
16m
18m
24m
Ribeye Roast (boneless)


25m per lb
30m per lb
Ribeye Roast (bone-in)


20m per lb
25m per lb
Brisket


1h per lb

Ground Meat




10m per lb

 

Pork


Medium (140-145 F)
Well Done (160+ F)
Steaks / Chops
10m per lb
15m per lb
Tenderloin (oven temp: 430F)
20m per lb
30m per lb

Ribs
2h (until 180+ F)


Sausages (raw)

10-15m per link

Ham (raw)
15m per lb
20m per lb

 

Poultry


165+ F
Whole Chicken or Duck (unstuffed) (oven temp: 360F)
25-30m per lb



Whole Chicken or Duck (stuffed) (oven temp: 360F)
40-55m per lb



Breast (oven temp: 400F)
20m per lb



Legs, Thighs or Wings (oven temp: 400F)
15m per lb



Ground Meat
10m per lb (170+ F)



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Author

Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Highlights

Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.

Experience

With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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