Food TypeMin. Internal Temp. (FDA)RareMedium RareMediumMedium Well-DoneWell-Done
Steak145º F with 3 minute cooling125º F130º F145º F160º F170º F
Pork, Soft Cuts (Ham, Chop, Roast)145º F with 3 minute cooling145º F
Pork Shoulder/Butt145º F with 3 minute cooling203º F
Lamb (Leg, Rack, Chop, Etc. [Not Ground])145º F with 3 minute cooling120º F125º F135º F145º F155º F
Ground Meat (General)160º F160º F
Poultry165º F165º F
Fish145º F, or until flesh is easily pulled away with a fork145º F
ShrimpCook until flesh is whitened and no longer clear120º F
Lobster and CrabCook until flesh is whitened and no longer clear140º F
Mollusks (Clams, Oysters, and Mussels)Cook until shells open; discard unopened clams after cooking
ScallopsCook until flesh is firm and whitened or no longer clear130º F
  • Sources:
  • USDA/FDA Temps
    • https://www.fda.gov/media/93628/download
  • Steak
    • https://www.thespruceeats.com/steak-doneness-from-rare-to-well-336362
  • Pork
    • https://blog.thermoworks.com/pork/rethinking-thought-knew-about-internal-temperature-pork/
    • https://www.thekitchn.com/pork-chop-cooking-temperature-257946
  • Lamb
    • https://www.thekitchn.com/the-right-internal-temperature-for-cooked-lamb-kitchen-facts-217511
  • Poultry
    • https://www.thekitchn.com/the-right-internal-temperature-for-cooked-chicken-quick-kitchen-facts-216074
  • Fish
    • https://www.thekitchn.com/the-right-internal-temperature-for-cooked-fish-221164
  • Shrimp
    • https://blog.thermoworks.com/fish-seafood/recommended-temperatures-seafood/
  • Lobster/Crab
    • https://blog.thermoworks.com/fish-seafood/recommended-temperatures-seafood/
  • Mollusks
    • https://www.thespruceeats.com/how-to-prepare-clams-1808798
  • Scallops
    • https://blog.thermoworks.com/fish-seafood/recommended-temperatures-seafood/

Notes:

  • See amazingribs.com