USDA Food Safety
Cooking temperature guidelines from the United States Department of Agriculture, Food and Safety Service.
| PRODUCT | ° F |
|---|---|
| Eggs & Egg Dishes | |
| Eggs | Cook until yolk and white are firm |
| Egg dishes | 160 |
| Ground Meat and Meat Mixtures | |
| Turkey, chicken | 165 |
| Veal, beef, lamb, pork | 160 |
| Fresh Beef | |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
| Fresh Veal | |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
| Fresh Lamb | |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
Fish & Seafood
Salmon off the Grill with a side of Salsa Picante
Shrimp and Red Onion Quesadilla
Skate Wings with Cabbage and Leeks
Poultry
Crispy Curry Chicken Wings with Cucumber Sauce
Two At One Time Roast Chicken in Bag
Seared Chicken Breasts with Red Onion Vinaigrette
| PRODUCT | ° F |
|---|---|
| Fresh Pork | |
| Medium | 160 |
| Well Done | 170 |
| Poultry | |
| Chicken, whole | 180 |
| Turkey, whole | 180 |
| Poultry breasts, roast | 170 |
| Poultry thighs, wings | 180 |
| Stuffing (cooked alone or in bird) | 165 |
| Duck and Goose | 180 |
| Ham | |
| Fresh (raw) | 160 |
| Pre-cooked (to reheat) | 140 |
Seafood |
|
| Fin Fish | Cook until opaque and flakes easily with a fork. |
| Shrimp, lobster, crab | Should turn red and flesh should become pearly opaque. |
| Scallops | Should turn milky white or opaque and firm. |
| Clams, mussels, oysters | Cook until shells, open. |
Featured Beef Recipes
Mr. Flat Iron Steak topped w Steak Butter
Beef Done Tender from a Smoker Bag
Baked Sauerkraut and Corned Beef Hash
Pork Recipes
Sugar Crusted Smoked Picnic Ham
Video Cooking Tips Series:
Surf N Turf
Lobster and Steak (4 Lobsters and 13 Top Sirloins) are done up right, in this special feast making show! 
Let the show BUFFER to about 12% before you start playing it. It will be worth it.
Leg O' Lamb: -
Provincial Style on the Grill:
2 Segments show you everything you need to know to make the tastiest grilled Leg O' Lamb we've ever gobbled down.
