Chart For Cooking Meats And Poultry
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
August 14, 2012
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