Buffalo, Beef and Lamb
Roasts, Steaks & Chops
Rare: 120 to 125 degrees F center is bright red, pinkish toward the exterior portion
Medium Rare: 130 to 135 degrees F center is very pink, slightly brown toward the exterior portion
Medium: 140 to 145 degrees F center is light pink, outer portion is brown
Medium Well; 150 to 155 degrees F not pink
Well Done: 160 degrees F and above steak is uniformly brown throughout
Ground Buffalo
Rare: 125° to 130° F
Medium-Rare: 130° to 140° F
Medium: 140° to 150° F
Medium-Well: 150° to 160° F
Well Done: Not Recommended
Poultry Cooking Temperature Chart
Poultry (Chicken & Duck): 165º - 170º cook until juices run clear
Stuffing (cooked alone or in turkey) :165º - 170º
Pork Cooking Temperature Chart
Roasts, Steaks & Chops
Medium 140 to 145 degrees F pale pink center
Well Done 160 degrees F and above steak is uniformly brown throughout
Pork ribs, pork shoulders, and beef brisket
160 degrees F and above medium to well done
Sausage (raw) 160 degrees F no longer pink
Ham”
Raw 160 degrees F
Pre-cooked 140 degrees F
Fish and Seafood Cooking Temperature Chart
Fish (steaks, filleted or whole) 140 degrees F flesh is opaque, flakes easily
Chilean Sea Bass: 130° to 132° F
Tuna, Swordfish, & Marlin: 125 degrees F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Shrimp
Medium-size, boiling: 3 to 4 minutes
Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Large-size, boiling: 5 to 7 minutes
Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Jumbo-size, boiling: 7 to 8 minutes
Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Scallops
Bake 12 to 15 minutes milky white or opaque, and firm
Broil until milky white or opaque, and firm
Disclaimer: I do NOT recommend not following the FDA cooking temperatures – They are set to reduce the chance of getting food born illnesses.
No comments:
Post a Comment