Henny Penny CSG Probe Cooking Guide to “Doneness”, Meat, Probe “Done” Temp, Appearance, Beef

Probe Cooking Guide to “Doneness”

Meat	Probe “Done” Temp	Appearance
Beef
Rare	130°F (55°C)	Dark, blood red
Medium rare	140°F (60°C)	Red meat, blood-red juice
Medium	145°F (63°C)	Light pink core
Well done	167°F to 189°F (75°C to 85°C)	Gray-brown throughout
Veal
Fully cooked	155°F to 170°F (69°C to 77°C)	Reddish-brown to gray-white
Pork
Medium	150°F (65°C)	Light pink
Well done	167°F to 176°F (75°C to 80°C)	Pale brown to gray-white
Cured	150°F (65°C)	Pale red-brown or nearly colorless
Lamb
Fully cooked	165°F (74°C)	Gray to pale-red meat, clear juice
Mutton
Fully cooked	165°F (74°C)	Pale gray meat, red juice
Poultry
Fully cooked	185°F (85°C)	White meat, nearly colorless juice

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