| BEEF (Rib, rolled rib, ribeye, tenderloin) | 120 – 125 F Rare |
| 125 – 135 F Medium Rare | |
| 135 – 145 F Medium | |
| 155 – 160 Well Done, If You Must But… | |
| VEAL (Leg, Loin Rack, Boneless Shoulder) | 155 – 160 F Medium Well 170 F Well Done |
| LAMB (Leg, Shoulder, Rib) | 135 – 140 F Medium Rare 155 – 160 F Well Done |
| FRESH PORK (Chops, Loin, Leg, Ham) | 155-160 Medium Well– 170 F Well Done |
| POULTRY (Chicken, Turkey, Goose, Duck) Note: If Your Poultry Is Stuffed, Stuffing Temperature Should Be At Least 160 F When You Remove From The Oven | 165 – 175 F |
