Handy Meat and Poultry Temperature Guide Printable
If you are a meat and poultry lover, then this post is for you. At Life Well Eaten, we share tons of recipes to help you create a memorable experience for your loved ones. It is also important to know the proper temperatures so you won’t undercook (or overcook) meat.
Serving meat or poultry under a certain temperature can lead to illness. They both need to be cooked thoroughly to properly kill bacteria.
While meat can look done on the outside, it is the temperature on the inside that actually counts for smaller cuts of meat and for ground beef. Using a meat thermometer while cooking helps take the guesswork out of “is it done?”. It can measure the temperature of inside of the meat to let you know if it is safe or not to serve.
According to Food Network, in order to properly kill bacteria, “it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease. Because E. coli is killed at 155 degrees Fahrenheit, the USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit. We can only second this.”
When dealing with whole cuts of meat, it is the outside temperature that counts. This includes roasts and muscle cuts, basically larger cuts of meat.
Keep a meat thermometer close by when cooking alongside our chart, so that you will know when your meat is properly done.
We’ve created this Handy Meat and Poultry Temperature Guide so that you can print it out and refer to it when needed. The chart covers poultry (chicken and turkey), beef, lamb, and pork.
We hope that our Handy Meat and Poultry Temperature Guide helps you get the temperature just right for you and your family. Here’s to grilling and broiling!