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Cooking Temperatures

Food Type	Min. Internal Temp. (FDA)	Rare	Medium Rare	Medium	Medium Well-Done	Well-Done
Steak	145º F with 3 minute cooling	125º F	130º F	145º F	160º F	170º F
Pork, Soft Cuts (Ham, Chop, Roast)	145º F with 3 minute cooling			145º F
Pork Shoulder/Butt	145º F with 3 minute cooling					203º F
Lamb (Leg, Rack, Chop, Etc. [Not Ground])	145º F with 3 minute cooling	120º F	125º F	135º F	145º F	155º F
Ground Meat (General)	160º F			160º F
Poultry	165º F			165º F
Fish	145º F, or until flesh is easily pulled away with a fork			145º F
Shrimp	Cook until flesh is whitened and no longer clear			120º F
Lobster and Crab	Cook until flesh is whitened and no longer clear			140º F
Mollusks (Clams, Oysters, and Mussels)	Cook until shells open; discard unopened clams after cooking
Scallops	Cook until flesh is firm and whitened or no longer clear			130º F

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