SAFE COOKING TEMPERATURES

FOR MEAT
Safe Cooking Temperatures : Pork
The following is from the United States Department of Agriculture:
For safety, the USDA recommends cooking ground pork patties and
ground pork mixtures such as meat loaf to 160F (70C).
Whole muscle meats such as chops and roasts should be cooked to

160 F (70C) medium

170 F (75C) well done

For approximate cooking times for use in meal planning, see the
attached chart compiled from various resources. Times are based
on starting with pork at refrigerator temperature (40 F 4.5 C).
Remember that appliances and outdoor grills can vary in heat. Use
a meat thermometer to check for safe cooking and doneness of
pork.
If fresh pork has reached 160 F (70C) throughout, it should be
safe, even though it may still be pink in the center. The pink color
can be due to the cooking method or added ingredients.
http://www.fsis.usda.gov/Fact_Sheets/Pork_from_Farm_to_Table/inde
x.asp

Safe Cooking Chart for Pork

ROASTING:

Set oven at 350 F (180 C, Gas Mark 4).

Roast in a shallow pan, uncovered.
Internal temperature: 160 F (70C) medium; 170F (75C)
well done.

Or try Startcooking.coms photo-tutorial on Pork Roast

Cut

Thickness or
Weight

Loin Roast, Bone-in or

Boneless

2 to 5 pounds

Crown Roast

4 to 6 pounds

Leg, (Fresh Ham) Whole,

12 to 16
Bone-in
pounds
Leg, (Fresh Ham) Half,
5 to 8 pounds
Bone-in
Boston Butt
3 to 6 pounds
Tenderloin (Roast at 425 to 1
450 F)
pounds
Ribs (Back, Country-style or
2 to 4 pounds
Spareribs)

Cooking Time
20-30 minutes per
pound
20-30 minutes per
pound
22-26 minutes per
pound
35-40 minutes per
pound
45 minutes per pound
20 to 30 minutes total
1 to 2 hours (or until
fork tender)

BROILING 4 inches from heat or GRILLING

Cut
Loin Chops, Bone-in or
Boneless
Tenderloin
Ribs (indirect heat), all
types
Ground Pork Patties
(direct heat)

Thickness or
Cooking Time
Weight
-inch or 1
6-8 minutes or 12-16
inches
minutes
to 1 pounds 15 to 25 minutes
2 to 4 pounds

1 to 2 hours

inch

8 to 10 minutes

IN SKILLET ON STOVE
Thickness or
Weight

Cut
Loin Chops or
Cutlets
Tenderloin
Medallions
Ground Pork
Patties

Cooking Time

-inch or -inch

3-4 minutes or 7-8

minutes

to -inch

4 to 8 minutes

inch

8 to 10 minutes

BRAISING: Cover and simmer with a liquid.

Cut
Chops, Cutlets, Cubes,
Medallions
Boston Butt, Boneless
Ribs, all types

Thickness or
Weight
to 1-inch
3 to 6 pounds
2 to 4 pounds

Cooking Time
10 to 25
minutes
2 to 2 hours
1 to 2 hours

STEWING: Cover pan; simmer, covered with liquid.

Cut
Ribs, all
types
Cubes

Thickness or
Weight
2 to 4 pounds
1-inch

Cooking Time
2 to 2 hours, or until
tender
45 to 60 minutes

NOTE: Cooking times compiled from various resources. Source:

USDA Last modified February 2003

Safe Cooking Temperatures: Beef

The following is from the United States Department of Agriculture:
For safety, the USDA recommends cooking hamburgers and ground
beef mixtures such as meat loaf to 160F (70C) on a meat
thermometer. However, whole muscle meats such as steaks and
roasts may be cooked to approximately

145 F (60 C) medium rare

160 F (70 C) medium

175 F (75 C) well done

For approximate cooking times for use in meal planning, see the
following chart compiled from various resources. Cooking times are
based on starting with beef at refrigerator temperature (40 F).
Remember that appliances and outdoor grills can vary in heat. Use
a meat thermometer to check for safe cooking and doneness of
beef.
http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/inde
x.asp

Approximate Beef Cooking Times

Type of Beef
Rib Roast,
bone in
Rib Roast,
boneless
rolled
Chuck Roast,

Size
4 to 6
lbs.
4 to 6
lbs.
3 to 4

Cooking
Cooking Time
Method
Roast 325 F
23-25 min./lb.
(165 C)
Add 5-8
Roast 325F
min./lb. to
(165C)
times above
*Braise
*Braise 325F

Internal
Temperature
Medium rare
145F (60C)
Same as above
Medium 160 F

Brisket
Round or
Rump Roast
Tenderloin,
whole

lbs.

2 1/2 to
4 lbs.
4 to 6
lbs.
3/4
Steaks
thick
1 to 1
Stew or Shank
1/2
Cross Cuts
thick
4 long
Short Ribs
and 2
thick

325F
(165C)
(165C)
Roast 325F
30-35 min./lb.
(165C)
45-60 min.
Roast 425
total
4-5 min. per
Broil/Grill
side
Cover with
liquid;
2 to 3 hours
simmer
*Braise
1 1/2 to 2 1/2
325F
hours
(165C)

(70C)
Medium rare
145F (60C)
Medium rare
145F (60C)
Medium rare
145F (60C)
Medium 160F
(70C)
Medium 160F
(70C)

*Braising is roasting or simmering less-tender meats with a small

amount of liquid in a tightly covered pan.
Source: USDA Last modified February 2003

Safe Cooking Temperatures: Chicken

The following is from the United States Department of Agriculture:
Cook a whole chicken to a safe minimum internal temperature of
165 F
(75 C) as measured using a food thermometer. Check the internal
temperature in the innermost part of the thigh and wing and the
thickest part of the breast. For reasons of personal preference,
consumers may choose to cook poultry to higher temperatures.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/in
dex.asp

Approximate Chicken Cooking Times

Type of Chicken
Whole broiler
fryer+
Whole roasting
hen+
Whole capon+
Whole Cornish
hens+
Breast halves,
bone-in
Breast half,
boneless
Legs or thighs
Drumsticks
Wings or
wingettes

Weight
3 to 4
lbs.
5 to 7
lbs.
4 to 8
lbs.
18-24
oz.
6 to 8
oz.
4
ounces
8 or 4
oz.
4
ounces
2 to 3
oz.

Roasting 350F
(180 C)
1 1/4 1 1/2 hrs.
2 to 2 1/4 hrs.
2 to 3 hrs
50 to 60 min.
30 to 40 min.
20 to 30 min.
40 to 50 min.
35 to 45 min.
30 to 40 min.

Simmering
60 to 75
min.
1 3/4 to 2
hrs.
Not
suitable
35 to 40
min.
35 to 45
min.
25 to 30
min.
40 to 50
min.
40 to 50
min.
35 to 45
min.

Grilling
60 to 75
min*
18-25
min/lb*
15-20
min/lb*
45 to 55
min*
10 15
min/side
6 to 8
min/side
10 15
min/side
8 to 12
min/side
8 to 12
min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.
Source: USDA Last Modified: April 4, 2006