Meat Temperature Chart

Meat Grilling and Smoking Temperatures For Doneness
How do you tell if your meat is done when grilling, smoking, or barbecuing? Even though there is a definite science behind the answer to that question, most grill masters will tell you that it comes with experience. Plus, the outside of your meat can easily appear to be done but it could have a char or sear on the outside that can be deceiving. The worst thing any grill master can do is take a piece of meat off the grill too early or too late. Our recommendation is to purchase a digital instant-read meat thermometer and use the chart below in order to pull your meat off the grill at the perfect time. This will ensure a quality meal every time with great accuracy. It also doesn't hurt to get to know your grill and how it cooks, use a clock for meat cooking time estimates, or use the thumb and finger temperature doneness test explained below.

Meat Temperature Doneness Chart

Meat	Rare		Medium-Rare		Medium		Medium-Well
	Remove	Ideal	Remove	Ideal	Remove	Ideal	Remove	Ideal
Beef Steaks	125º	130º	130º	135º	140º	145º	155º	160º
Beef Roasts	120º	130º	125º	130º	135º	145º	150º	160º
Lamb Chop	125º	130º	130º	135º	140º	145º	155º	160º
Lamb Roast	120º	130º	125º	130º	135º	145º	150º	160º
Pork Chops	-	-	-	-	140º	145º	155º	160º
Pork Roasts	-	-	-	-	135º	145º	150º	160º
Veal Chops	-	-	130º	135º	140º	145º	155º	160º
Veal Roasts	-	-	125º	130º	135º	145º	150º	160º

*Remember that you can eat higher quality meats like steaks at temperatures lower than ground meats. This is because the surface area on a steak is the only thing exposed to the outside bacteria that will cook off during the grilling process. Ground meats like a hamburger has all of the bacteria mixed into the center of the meat, which means it isn't as safe to eat at a medium temperature.