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 Read More » August 14, 2012 No Comments