Meat Temp Cooking Chart

Prior to cooking: Always ensure that meat is at room temperature before starting to cook
For best results: Remove meat from any meat source once the desired temperature is reached. Secondly, for best results, it is imperative to always rest meat prior to serving, and note that the internal temperature will increase 5-10 degrees after resting

Note that the below is a guide and applicable for frying, grilling and roasting applications but not applicable to braising or smoking as these require a breakdown of meat protein at a higher temperature and over a much longer time.

Beef, Veal, Lamb 

Black and Blue: 105-110 F
Rare: 115 - 120 F
Medium Rare: 120-125 F
Medium: 130 - 135 F
Above this - STOP

Pork

Medium: 140 - 145 F (Grilled Meat, Roasts)
Well-Done: 150-155 F (Ground Pork)

Chicken

Stop at 165 F

Duck (Pan-Seared Magret de Canard (Breast))