When Is It Done

Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the cooking source when it’s 5 to 10 degrees below the desired serving temperature. Carryover cooking does not apply to poultry and fish, as they don’t retain heat as well as the dense muscle structure in meat; thus, they should be cooked to the desired serving temperature. The following temperatures should be used to determine when to stop the cooking process.

For This Ingredient... Cook To This Temperature
Beef/Lamb  
Rare 115 to 120 (120 to 125 degrees after resting))
Medium-Rare 120 to 125 (125 to 130 degrees after resting
Medium 130 to 135 (135 to 140 degrees after resting)
Medium-Well 140 to 145 (145 to 150 degrees after resting)
Well-Done 150 to 155 (155 to 160 degrees after resting)
Fish  
Rare 110 degrees (for tuna only)
Medium-Rare 125 degrees (for tuna or salmon)
Medium 135 to 140 degrees (for white-fleshed fish)
Pork  
Medium 140 to 145 (145 to 150 degrees after resting)
Well-Done 150 to 155 (155 to 160 degrees after resting)
Chicken  
White Meat 160 degrees
Dark Meat 175 degrees

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