[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-562884-105":53,"doc-detail-562884-en":120},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":113,"head_meta":115,"extra_data":117,"updated_unix":119},105,"en","beef-veal-and-lamb-internal-temperature-chart-fahrenheit-and-celsius-cooking-temperatures","Beef, Veal, and Lamb Internal Temperature Chart - Fahrenheit and Celsius Cooking Temperatures","","Provides a practical internal temperature guide for cooking beef, veal, lamb, poultry, and pork using both Fahrenheit and Celsius. Lists doneness levels and corresponding internal core temperatures, along with visual and texture descriptions to confirm readiness. Includes measurement instructions for different cuts (e.g., roasts, steaks, ground meats) and key safety notes about residual heat and carry-over cooking, emphasizing removing meat before the final target temperature.",{"@graph":63,"@context":112},[64,80,95],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/beef-veal-and-lamb-internal-temperature-chart-fahrenheit-and-celsius-cooking-temperatures/562884/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"gewufjwa","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-12",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"How should the thermometer be placed for roasts of lamb, beef, or veal?","Question",{"text":102,"@type":103},"Place the thermometer midway inside the roast, away from the bone.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"Why does internal temperature keep rising after meat is removed from the heat?",{"text":107,"@type":103},"Residual heat causes carry-over cooking, transferring heat from the hotter exterior to the cooler center.",{"name":109,"@type":100,"acceptedAnswer":110},"What internal temperature is recommended for whole chicken or duck (dark meat and breast meat)?",{"text":111,"@type":103},"The target range is 160 to 165°F (71 to 74°C), with placement at the thickest parts and the innermost thigh/wing.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},562884,1791809973,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":129,"language":130,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":131,"faqs":132,"seo_title":133,"seo_description":61,"update_tm":119,"read_time":73},3985747882900,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","|  | \u003Cbr>Beef, Veal, and Lamb Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n|  | Degree of Doneness | Internal Core Temperature | Internal Description |  |  |\n|  | Beef-Lamb-Veal\u003Cbr>Roasts-Steaks-Chops | For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone .\u003Cbr>Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees [F. to](F. to) 10 degrees F. internal temperature. So, pay attention to how long you let the cooked meat sit before serving.\u003Cbr>Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center . As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in themeat, and the more the internal temperature will rise during resting due to carry-overcooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking. |  |  |  |\n|  | Extra-rare or Blue (bleu) | 80 to 100 degrees F\u003Cbr>26 to 38 degrees C | deep red color and barely warm | feels soft and squishy |  |\n|  | Rare | 120 to 125 degrees F\u003Cbr>49 to 51 degrees C | center is bright red, pinkish toward the exterior portion, and warm throughout | soft to touch |  |\n\n\n|  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n|  | Medium Rare | 130 to 135 degrees F\u003Cbr>55 to 57 degrees C | center is very pink, slightly brown toward the exterior portion, and slightly hot | yields only slightly to the touch, beginning to firm up |  |\n|  | Medium | 140 to 145 degrees F\u003Cbr>60 to 63 degrees C | center is light pink, outer portion is brown, and hot throughout | yields only slightly to the touch, beginning to firm up |  |\n|  | Medium Well | 150 to 155 degrees F\u003Cbr>65 to 69 degrees C | mostly gray-brown throughout with a hint of pink in the center | firm to touch |  |\n|  | Well Done | 160 degrees F and above\u003Cbr>71 degrees C | steak is uniformly brown or grey throughout | firm or hard to touch |  |\n|  | Brisket | 165 to 175 degrees F\u003Cbr>74 to 79 degrees C | If the meat pulls apart easily, the brisket is ready to serve . |  |  |\n|  | Ground Meat\u003Cbr>Patties-MeatloafMeatballs | 160 to 165 degrees F\u003Cbr>71 to 74 degrees C | For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle . |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n\n\n|  | \u003Cbr>Poultry Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures |  |  |  |\n| --- | --- | --- | --- | --- |\n|  |  | Internal Core Temperature | Internal Description |  |\n|  | Poultry | Place the thermometer at the innermost portion of thigh and wing, and in the thickest part of the breast, checking the temperature at each of these locations .\u003Cbr>Remember that the chicken will continue to cook after it's removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it's off the heat. |  |  |\n|  | Whole Chicken or Duck\u003Cbr>Dark meat\u003Cbr>Breast meat\u003Cbr>Thighs, Wings, and Legs | 160 to 165 degrees F.\u003Cbr>71 to 74 degrees C.\u003Cbr>160 to 165 degrees F.\u003Cbr>71 to 74 degrees C.\u003Cbr>160 to 165 degrees F.\u003Cbr>71 to 74 degrees C.\u003Cbr>160 to 165 degrees F.\u003Cbr>71 to 74 degrees C. | Insert it in the inner thigh area near the breast of the bird, but not touching the bone. Cook until juices run clear |  |\n|  | Whole Turkey- | 165 degrees F.\u003Cbr>74 degrees C. | Juices run clear and leg moves easily. |  |\n\n\n|  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n|  | Ground Poultry\u003Cbr>(Chicken and Turkey) | 160 to 165 degrees F.\u003Cbr>71 to 74 degrees C. | For patties, insert the digital food thermometer through the side of the patty, all the way to the middle . |  |  |\n|  | Turkey Stuffing (cooked alone or in turkey) | 165 degrees ","cbCair0qXFu40d6c","https://ap.wps.com/l/cbCair0qXFu40d6c","pdf",80158,6,"English","# Internal Temperature Charts\n## Beef, Veal, and Lamb\n## Poultry\n## Pork","[{\"question\":\"How should the thermometer be placed for roasts of lamb, beef, or veal?\",\"answer\":\"Place the thermometer midway inside the roast, away from the bone.\"},{\"question\":\"Why does internal temperature keep rising after meat is removed from the heat?\",\"answer\":\"Residual heat causes carry-over cooking, transferring heat from the hotter exterior to the cooler center.\"},{\"question\":\"What internal temperature is recommended for whole chicken or duck (dark meat and breast meat)?\",\"answer\":\"The target range is 160 to 165°F (71 to 74°C), with placement at the thickest parts and the innermost thigh/wing.\"}]","Beef, Veal, and Lamb Internal Temperature Chart - Fahrenheit and Celsius Cooking Temperatures | PDF"]