USDA Guidelines

• Beef, Pork, Veal & Lamb Steaks, Chops, Roasts: 145°F plus 3 minute rest time for necessary carry over cooking

• Ground Meats (Beef, Pork, Lamb, Veal): 160°F

• All Poultry (Breasts, Whole Bird, Legs, Thighs, Wings, Ground Poultry, Giblets, and Stuffing): 165°F

• Fish & Shellfish: 145°F