Meat Temperature Guide before Resting or Removing from Heat

Beef USDA Minimum 145°
  Rare 115°
  Medium-Rare 124°
  Medium 140°
  Medium-Well 150°
  Well Done 160°
  Brisket 204°
  Ground Beef (USDA) 160°
Lamb USDA Minimum 145°
  Rare 110°
  Medium-Rare 130°
  Medium 140°
  Medium-Well 145°
  Well Done 150°
  Ground Lamb (USDA) 170°
Pork USDA Minimum (with 3 minute rest) 145°
  Pork Shoulder (Butt) 205°
  Ham (cooked) from USDA Inspected Plants 140°
  Ham (cooked) other 165°
  Ham fresh or smoked 145°
  Ground Pork (USDA) 160°
Chicken USDA Minimum 165°
Domesticated Birds of Any Kind Confit 185°
Alligator Whole 165°
Fish and Shellfish USDA Minimum 145°
Leftovers Reheated USDA Minimum 165°
Casseroles USDA Minimum 165°

Other Cooking Methods Temperature Guide

Boiling 212°
Simmer 195°
Poaching 170°
Smoking on Traeger 180°
Smoking in Stick Burner 225°
Sear (meat) Low 400°
Sear (meat) High 900°

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