BEEF
Rare: 120°-125°F
Medium Rare: 125°-135°F
Medium: 135°-145°F
Medium Well: 145°-150°F
Well Done: 150°F +
VEAL
Minimum/Medium Rare: 145°F
Medium: 160°F
Well Done: 170°F
POULTRY
Minimum: 165°F
*NEVER consume any poultry products that aren’t at a minimum of 165°F, as raw poultry can be contaminated with Salmonella and can cause food poisoning*
PORK
Minimum: 145°F
*NOTE: for items such as slow cooked Pork Shoulder or Baby Back Ribs, you’ll want to wait for an internal temperature of roughly 200°F before removing from the heat source*
LAMB
Minimum: 135°F
Medium: 145°-150°F
SEAFOOD
Minimum: 145°F
*NOTE: Unless you are specifically informed it is safe to do so, never eat undercooked seafood as it can cause infection from bacteria or parasites. To avoid illness, ensure all seafood is cooked to a minimum of 145°F*