Meat Temperature Guide

Blue Rhino Grilling Temperature Guide

Meat	Minimum Internal Temperature
Beef / Veal	145 F
Pork / Ham	145 F
Lamb	145 F
Fish / Shellfish	145 F
Ground Meats	160 F
Chicken	165 F
Turkey	165 F

 

Blue Rhino Degrees of Doneness:
Beef/Veal, Pork/Ham, Lamb, Fish/Shellfish

Degree	Internal Temperature
Rare	120 - 130 F
Medium Rare	130 - 135 F
Medium	135 - 145 F
Medium Well	145 - 155 F
Well	155+ F

Tips:

• Rest beef, pork, veal, lamb, and ham at least 3 minutes before slicing and serving.
• Wash hands and surfaces often.
• Keep raw meat separate from other foods. • Refrigerate food promptly.
• Use a food thermometer to ensure food is cooked properly. Don’t rely on the grill’s built-in thermometer, thumb tests, the color of juices, or other methods to test doneness.
• Always use a meat thermometer to verify doneness.

Source: United States Department of Agriculture, Food Safety & Inspection Service, www.fsis.usda.gov.