Ratio Guide: Temperatures

Internal Temperatures of Cooked Proteins 

These temperatures do not take into consideration carryover cooking. They are the minimal internal finished temperatures. The amount of carryover cooking is dependent upon the size of the item. 

Poultry 

165˚F/74˚C (pull temperature) 

Pork 

145˚F/63˚C 

Seafood 

145˚F/63˚C 

Ground Meats: Beef, Veal, Pork, etc. 

     155˚F/68.5˚C 

Ground Poultry 

165˚F/74˚C 

Beef and Red Meats: Steaks, Roasts, Chops, etc.  

Final internal temperatures for red 

Meats after Resting: 

Rare 

120-125˚F/49-51˚C 

Medium-rare 

125-130˚F/51-54˚C 

Medium 

130-135˚F/54-57˚C 

Medium-well 

135-145˚F/57-63˚C 

Well-done 

150˚+F/65.5˚+C 

Temperature Danger Zone  

41-135˚F/5-57˚C 

Reheat Parameters

 165˚F/74˚C for 15 seconds within 2 hours