Monday, April 16, 2012

Meat Internal Doneness Temperatures

This is really just a reference for me, my “preferred” temps as I switch my meat thermometer from F to C.
Meat °F °C Doneness
Beef & Lamb 135 57.2 Red centre
Salmon/Trout 135 57.2 Just tipping from translucent to opaque
Chicken Breast 160 71.1 Especially juicy when brined
Chicken Dark Meat 170 76.6
Pork 140 60 Juicy!
Thermopen manual – highly recommended thermometer btw. To switch a Thermapen from C to F, toggle switch 1:

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