MEAT TEMPERATURE GUIDE
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
General Rule Stop at 165 F (Whole Chicken and White Meat)
Dark meat can go to 180 F, especially if you desire a more pull from the bone feel.
Duck (Pan-Seared Magret de Canard (Breast))
Fish
WOLFS Fish is frozen and of superior quality. This allows you to consume raw and to cook to your desired temperature
Medium Rare: 120-125 F (Moist, tender and starting to Flake)
Medium: 130 - 135 F (Firm yet juicy, flaky and balanced)
Lobster Tails
135 F to 140 F and do not let it go above 145 F