Cooking temperatures

The internal cooking temperature of meat, poultry and fish varies greatly depending on the animal, the size of the piece of meat, the quantity to be prepared, the method of cooking – in the oven, the stove, the BBQ, the slow cooker, etc. – the recipe and several other factors.

The information below therefore generally shows the average cooking temperatures to be achieved for each product in order to give you a global indicator to rely on.

Of course, it is highly recommended to use a cooking thermometer to accurately grasp the correct temperature of your piece when cooking.

COOKING TEMPERATURE

Lamb

• Whole cuts and pieces | Medium rare: 63°C (145°F)
• Whole cuts and pieces | Medium: 71°C (160°F)
• Whole cuts and chunks | Fully Cooked: 170°F (77°C)
• Ground meat and meat mixtures | Hamburgers, sausages, casseroles, meatballs, meatloaf: 71°C (160°F)

Beef

• Whole cuts and pieces | Medium rare: 63°C (145°F)
• Whole cuts and pieces | Medium: 71°C (160°F)
• Whole cuts and chunks | Fully Cooked: 170°F (77°C)
• Ground meat and meat mixtures | Hamburgers, sausages, casseroles, meatballs, meatloaves: 71 °C (160 °F)
• Mechanically Tenderized (solid cut) | Steak - turn twice during cooking: 63°C (145°F)

Duck

• Whole: 82 °C (180 °F)
• Breasts, roasts, legs, wings, stuffing: 74 °C (165 °F)

Game (deer and elk)

• Chops, steaks and venison roasts | Well done: 74°C (165°F)
• Minced meat and sausages: 74 °C (165 °F)

Fish

• All types of fish: 70 °C (158 °F)

Pork

• Whole cuts and pieces | Ham, pork loin, ribs: 71 °C (160 °F)
• Ground meat and meat mixtures | Hamburgers, sausages, casseroles, meatballs, meatloaves: 71 °C (160 °F)

Chicken and Turkey

• Ground meat and meat mixtures | Hamburgers, sausages, casseroles, meatballs, meatloaves: 74 °C (165 °F)
• Pieces: 74°C (165°F)
• Whole bird: 82 °C (180 °F)

Veal

• Whole cuts and pieces | Medium rare: 63°C (145°F)
• Whole cuts and pieces | Medium: 71°C (160°F)
• Whole cuts and chunks | Fully Cooked: 170°F (77°C)
• Ground meat and meat mixtures | Hamburgers, sausages, casseroles, meatballs, meatloaves: 71 °C (160 °F)
• Mechanically tenderized (cut solid): 63°C (145°F)

Source

• Government of Canada: Safe internal cooking temperatures