Cooking and Serving Meat Temperatures
| MEAT TYPE | COOK TO | SERVE AT |
| Beef/Lamb | ||
| Rare | 115–120°F | 125°F |
| Medium-Rare | 120–125°F | 130°F |
| Medium | 130–135°F | 140°F |
| Medium-Well | 140–145°F | 150°F |
| Well-Done | 150–155°F | 160°F |
| Ground Beef | ||
| Medium-Rare | 125°F | 125°F |
| Medium | 130°F | 130°F |
| Medium-Well | 140°F | 140°F |
| Well-Done | 160+°F | 160+°F |
| Pork | ||
| Medium | 140–145°F | 150°F |
| Well-Done | 150–155°F | 160°F |
| Chicken/Turkey | ||
| White Meat | 160°F | 160°F |
| Dark Meat | 175°F | 175°F |