Ever needed to know what temperature to cook different types of meat and poultry to for all the different doneness? Here is a list of temperatures to cook meat and poultry to prior to their resting period. During the resting period, the temperature can rise 5 - 10 degrees F for rest of 5 - 10 minutes. (see The Williams-Sonoma Cookbook: the essential recipe collection for today's home cook, page 446).
All listed temperatures are in degrees F. If you are not letting your meat rest, add 5-10 degrees F to stated values.
| Meat | Rare | Medium Rare | Medium | Medium-Well | Well |
| Beef | 120-125 | 125-130 | 135-140 | 140-150 | 150 |
| Veal | n/a | 125-130 | 135-140 | 140-150 | n/a |
| Lamb | 120-125 | 125-130 | 135-140 | 140-150 | 150 |
| Pork | n/a | n/a | 140-150 | 150-160 | 160 |
| Poultry breast | n/a | n/a | n/a | n/a | 160 |
| Poultry thigh | n/a | n/a | n/a | n/a | 170 |
