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Recipe FAQ's

Safe Meat Temperatures

Make Sure It's Done

Safe Meat Temperatures

Cooking on the grill is fun and easy, but it is also easy to over or undercook your food. To make sure that you and your family are eating your best grilled creations, make sure the meat is grilled to the correct temperature. Use the chart below to decide how hot your food needs to get.

Food Temperature
Beef, Veal, Lamb (Pieces and whole cuts)
Medium-Rare 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Pork (Pieces and whole cuts)
Done 165°F (74°C)
Poultry (Chicken, Turkey, Duck)
Pieces 165°F (74°C)
Whole 185°F (85°C)
Ground Meat and Mixtures
Beef, Veal, Lamb, Pork 160°F (71°C)
Poultry 165°F (74°C)



  • Food can be removed from a hot grill at 3 to 5 degrees cooler than the “done” temperature when you are letting it rest before slicing to serve. The food will still be hot and cooking, and once you tent it in tin foil, the steam will continue cooking the food until it is fully cooked.
  • Pork does not have to be well done to be “safe” as long as it has reached the safe internal temperature and is no longer bleeding when cut, you are good to go.
  • Try not to make too many holes in your meat, you will leak out valuable juices, resulting in a dry and overcooked piece of meat.

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