Undercooking your food is the quickest way to scare off your friends and neighbors. Take back your title of “Grill Master” by knowing the internal temperatures of the various kinds of meat!
Cooking times and heat settings in recipes are suggested based on ideal conditions and can change due to many variables such as the weather. Keep in mind that the internal temperature of meat will continue to rise a few degrees after being taken off the grill.
|Product||USDA Recommended Internal Temperature|
Beef, pork, veal, lamb - steaks, chops and roasts
|Ham - fresh or smoked (uncooked)||Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F|
|All Poultry - breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing||165°F|
|Fish & Shellfish||145°F|
A Weber iGrill or an instant-read thermometer will make you look like a pro and hit that perfect temp every time without having to cut into your precious steak to see if it's done. The iGrill will even tell you what temperature to cook your food to so you don't have to memorize this chart!
By knowing the various internal temperatures you’ll never scare off another person again and you can count on people lining up for what’s coming off your grill next!