Meat Probe Table
Food to be Cooked
Meat Core Temperature
Beef
Pot roast | 90 - 95 °C |
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Rib steak or fillet steak rare | 45 - 50 °C |
medium | 60 - 65 °C |
well done | 75 - 80 °C |
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Pork |
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Shoulder of pork, ham joint, neck | 80 - 82 °C |
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Chop (saddle), smoked pork loin | 75 - 80 °C |
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Meat loaf | 75 - 80 °C |
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|
Veal |
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Roast veal | 75 - 80 °C |
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Knuckle of veal | 85 - 90 °C |
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Mutton / lamb |
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Leg of mutton | 80 - 85 °C |
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Saddle of mutton | 80 - 85 °C |
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Roast lamb, leg of lamb | 75 - 80 °C |
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|
Game |
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Saddle of hare | 70 - 75 °C |
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Leg of hare | 70 - 75 °C |
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|
Whole hare | 70 - 75 °C |
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|
Saddle of venison | 70 - 75 °C |
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|
Leg of venison | 70 - 75 °C |
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