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BBQ'n Fools Barbecue Doneness Chart
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Beef Steaks |
Beef Roasts |
Veal Roast |
Veal Chops |
Rack of Lamb |
Lamb Chops |
| Rare |
140° F |
140° F |
- |
140° F |
140° F |
140° F |
| Medium-Rare |
150° F |
150° F |
150° F |
150° F |
150° F |
150° F |
| Medium |
160° F |
160° F |
160° F |
160° F |
160° F |
160° F |
| Medium-Well |
170° F |
170° F |
170° F |
170° F |
170° F |
170° F |
| Well Done |
- |
- |
- |
- |
- |
- |
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Pork Chops |
Pork Roasts |
Burgers / Ground Beef |
Chicken/ Turkey Whole |
Chicken/
Turkey Breasts |
Shrimp/
Lobster Tails
|
| Rare |
- |
- |
- |
- |
- |
When flesh turns from translucent to an opaque, milky white color and firms up, it's fully cooked. Caution: Meat should be firm, but not
overcooked.
|
| Medium-Rare |
- |
- |
- |
- |
- |
| Medium |
- |
- |
160°
F |
180° F |
165° F |
| Medium-Well |
170° F |
160° F |
- |
- |
- |
| Well Done |
170° F |
160° F |
- |
- |
- |
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| Tip: |
| Remember that all meats continue to cook after they are removed from
heat. It is best to remove steaks and chops 5° F, and roasts 10° F
before their desired doneness. The meat will continue to cook in the time
it takes to serve. Let roasts sit loosely covered in foil in a warm area
for 10 - 20 minutes. This will allow the meat to rest, juices to
redistribute evenly, and the temperature to continue to rise to the
desired doneness. Be sure to visit our
BBQ Gift Shoppe to purchase what we
feel is the best digital instant-read thermometer on the market!
Click here to learn more. |
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