Lloyd's
Temperature
Chart
Here is a chart for measuring properly cooked meat temperature: (USDA standard)
Ground | Meat & |
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| Poultry |
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Meat | Mixtures |
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| Chicken, | whole | 180 | °F | |||
Turkey, | Chicken | 165 | °F | Turkey, | whole | 180 | °F | |||
Veal, | Lamb | 160 | °F | Breasts, | roast | 170 | °F | |||
Beef, | Pork | 160 | °F | Thighs, | wings | 180 | °F | |||
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| Duck | and Goose | 180 | °F | ||
Fresh | Beef |
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Medium | Rare | 145 | °F | Fresh | Pork |
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Medium |
| 160 | °F | Medium |
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| 160 | °F | ||
Well | Done | 170 °F | Well | Done |
| 170 | °F | |||
Fresh | Lamb |
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| Ham |
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Medium | Rare | 145 | °F | Fresh | (raw) | 160 | °F | |||
Medium |
| 160 | °F |
| 140 | °F | ||||
Well | Done | 170 °F |
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| Fish |
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Fresh | Veal |
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| (Cook | until | opaque |
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Medium | Rare | 145 | °F |
| and | flakes | easily) |
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Medium |
| 160 | °F |
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Well | Done | 170 °F |
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Note:
These temperatures are measured with a meat probe thermometer, The heat indicator on the door of the smoker is not an accurate
meat temperature reading,
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