Just like the last blog, I admit I am frequently looking up information on various cooking details. If internal cooked temps of meat stress you out and you often times find yourself on google moments before dinner is finished.....then this chart is for you! I now have these charts hanging up on the inside of my cabinet doors with easy access, vs referring to my phone, thus wasting even more time :)
Product | Minimum Internal Temp & Rest Time |
Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 F and allow to rest for at least 3 minutes |
Ground Meats | 160 F |
Ground Poultry | 165 F |
Ham, fresh or smoked (uncooked) | 145 F and allow to rest for at least 3 minutes |
Fully Cooked Ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 F and all others to 165 F |
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 F |
Eggs | 160 F |
Fish & Shellfish | 145 F |
Leftovers | 165 F |
Casseroles | 165 F |
Click the link below for more cooking safety!