Beef
Rare: 120° – 125°
Medium Rare: 130°–135°
Medium: 140°–145°
Medium Well: 150° – 155°
Well Done: 160° – 165°
Poultry
165°
Pork
Medium: 140° – 145°
Medium Well: 150° – 155°
Well Done: 160° – 165°
Ground Beef
155°
Cooking Meats
It’s good to remember that meat is still cooking when you remove it from the heat source, so keep that in mind. More importantly, let your meat rest for about 3-5 minutes.
The Gourmandise School has a slew of Technique Classes designed to give you solid foundational skills. You will learn how to cook and feel confident in the kitchen.