Beef Rare
Professional Kitchens (Before Resting): 115 degrees Medium-Rare Professional Kitchens (Before Resting): 120 degrees to 130 degrees Medium Professional Kitchens (Before Resting): 140 degrees Medium-Well Professional Kitchens (Before Resting): 150 degrees Well-Done Professional Kitchens (Before Resting): 155 degrees to 160 degrees Ground Beef Professional Kitchens (Before Resting): 160 degrees Pork Medium Professional Kitchens (Before Resting): 145 degrees Well-Done Professional Kitchens (Before Resting): 160 degrees Ground Pork Professional Kitchens (Before Resting): 160 degrees Lamb Rare Professional Kitchens (Before Resting): 110 degrees to 115 degrees Medium-Rare Professional Kitchens (Before Resting): 130 degrees Medium Professional Kitchens (Before Resting): 140 degrees Medium-Well Professional Kitchens (Before Resting): 145 degrees to 150 degrees Well-Done Professional Kitchens (Before Resting): 150 degrees to 155 degrees Ground Lamb Professional Kitchens (Before Resting): 160 degrees Poultry Whole Bird, Thighs, Legs, Wings, Ground Poultry Professional Kitchens (Before Resting): 165 degrees Boneless Chicken Breasts USDA Guidelines (Before Resting): 165 degrees Professional Kitchens (Before Resting): 160 degrees _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
