Internal temperatures when cooking meat
(as recommended by Health Canada)
Beef
Steak, Prime Rib, Roast Beef, etc.
145°F
| Cook | Temperature |
|---|---|
| Rare | 120-125°F |
| Medium-Rare | 130-135°F |
| Medium | 140-145°F |
| Medium-Well | 150-155°F |
| Well-Done | 160+°F |
Fish
158°F
Ground Beef
Hamburger, Meatloaf, Meatballs, etc.
160°F
Lamb
Roast, Chops, etc.
145°F
| Cook | Temperature |
|---|---|
| Rare | 125°F |
| Medium-Rare | 130°F |
| Medium | 140°F |
| Medium-Well | 150°F |
| Well-Done | 160°F |
Pork
Ham, Roast, Chops, etc.
160°F
| Cook | Temperature |
|---|---|
| Medium | 150°F |
| Well-Done | 160°F |
Poultry
Chicken, Turkey, Duck, etc.
165°F
| Cut | Temperature |
|---|---|
| Ground | 165°F |
| Frozen raw breaded | 165°F |
| Pieces wings, breasts, thighs | 165°F |
| Stuffing | 165°F |
| Whole | 180°F |
Shellfish
165°F
*** Discard any that do not open when cooked ***