Internal Temperature Guide

Hi Three to Five Tribe! As some of you may already know, I am giving up meat for Lent this year, which means I am eating a lot more seafood than I ever have before. I consider myself a pretty decent cook and am no stranger to preparing my usual go-to’s of beef, chicken, pork and turkey, but when it comes to cooking fresh seafood, I am not as familiar. A few months ago, my dad gave me an internal meat thermometer and though I never thought I would be using it, it’s been coming in handy recently, especially when I am experimenting and cooking new seafood recipes. If you are wondering what the best internal temperatures to eat meat (aka when it’s safest to eat) here is a quick little go to guide:


Internal
Temperature Guide

 

  • Fish (All varieties): 145 degrees Fahrenheit
  • Poultry: 165 degrees Fahrenheit
  • Pork: 145 degrees Fahrenheit, with the exception of pulled pork, which should be served at 165 degrees Fahrenheit
  • Beef:
    • Rare: 125 degrees Fahrenheit
    • Medium Rare: 135 degrees Fahrenheit
    • Medium: 145 degrees Fahrenheit
    • Medium Well: 155 degrees Fahrenheit
    • Well: 160 degrees Fahrenheit
    • Brisket: 205 degrees Fahrenheit

Happy and safe cooking everyone!

Using my internal thermometer three to five days a week,
-ox

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