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 […]