{"id":271670,"date":"2025-06-04T01:02:31","date_gmt":"2025-06-04T01:02:31","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/beef-pork-lamb-free-printable\/"},"modified":"2025-06-04T01:02:31","modified_gmt":"2025-06-04T01:02:31","slug":"beef-pork-lamb-free-printable","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=271670","title":{"rendered":"Beef, Pork & Lamb (Free Printable –"},"content":{"rendered":"


\n<\/p>\n

\n

Your complete reference for perfect results every time. <\/p>\n

BEEF & LAMB DONENESS GUIDE<\/h2>\n
\n\n\n\n\n\n\n\n\n\n
Doneness<\/strong><\/th>\nTemperature<\/th>\nDescription<\/th>\n<\/tr>\n<\/thead>\n
Rare<\/td>\n120-125\u00b0F<\/td>\nCool red center, very soft<\/td>\n<\/tr>\n
Medium-Rare<\/td>\n130-135\u00b0F<\/td>\nWarm red center, slightly firm<\/td>\n<\/tr>\n
Medium<\/td>\n135-145\u00b0F<\/td>\nWarm red center, slightly firm<\/td>\n<\/tr>\n
Medium-Well<\/td>\n145-155\u00b0F<\/td>\nWarm red center, slightly firm<\/td>\n<\/tr>\n
Well-Done<\/td>\n155\u00b0F+<\/td>\nWarm red center, slightly firm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Beef Steaks & Beef Roasts<\/h2>\n
\n
\n

BEEF STEAKS<\/h3>\n\n\n\n\n\n\n\n\n\n
Ribeye<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
Filet Mignon<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
NY Strip<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
T-Bone\/Porterhouse<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
Sirloin<\/td>\n135-145\u00b0F<\/td>\n<\/tr>\n
Flank Steak<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
Skirt Steak<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
\n

BEEF ROASTS<\/h3>\n\n\n\n\n\n\n\n\n
Prime Rib<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
Tenderloin<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
Top Round<\/td>\n135-145\u00b0F<\/td>\n<\/tr>\n
Chuck Roast<\/td>\n195-205\u00b0F<\/td>\n<\/tr>\n
Brisket<\/td>\n195-205\u00b0F<\/td>\n<\/tr>\n
Short Ribs<\/td>\n195-205\u00b0F<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n

Want more details? Check out our complete steak temp guide here<\/a>.<\/p>\n

Pork and Lamb<\/h2>\n
\n
\n

PORK<\/h3>\n\n\n\n\n\n\n\n\n
Pork Chops<\/td>\n145\u00b0F<\/td>\n<\/tr>\n
Pork Tenderloin<\/td>\n145\u00b0F<\/td>\n<\/tr>\n
Pork Loin<\/td>\n145\u00b0F<\/td>\n<\/tr>\n
Pork Shoulder<\/td>\n195-205\u00b0F<\/td>\n<\/tr>\n
Pork Ribs<\/td>\n195-203\u00b0F<\/td>\n<\/tr>\n
Ground Pork<\/td>\n160\u00b0F<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
\n

LAMB<\/h3>\n\n\n\n\n\n\n
Lamb Chops<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
Leg of Lamb<\/td>\n130-135\u00b0F<\/td>\n<\/tr>\n
Lamb Shoulder<\/td>\n195-205\u00b0F<\/td>\n<\/tr>\n
Ground Lamb<\/td>\n160\u00b0F<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n

Pork cooked to 145\u00b0F may have a slightly pink center. <\/em><\/p>\n

Poultry<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n
Cut<\/th>\nTemperature<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
Whole Chicken<\/strong><\/td>\n165\u00b0F<\/td>\nThickest part of thigh<\/td>\n<\/tr>\n
Chicken Breasts<\/strong><\/td>\n165\u00b0F<\/td>\nThickest part<\/td>\n<\/tr>\n
Chicken Thighs<\/strong><\/td>\n175\u00b0F<\/td>\nFor better texture<\/td>\n<\/tr>\n
Whole Turkey<\/strong><\/td>\n165\u00b0F<\/td>\nThickest part of thigh<\/td>\n<\/tr>\n
Turkey Breast<\/strong><\/td>\n165\u00b0F<\/td>\nThickest part<\/td>\n<\/tr>\n
Ground Poultry<\/strong><\/td>\n165\u00b0F<\/td>\nAll ground chicken\/turkey<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Seafood and Shellfish<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n
Type<\/th>\nTemperature<\/th>\nVisual Cues<\/th>\n<\/tr>\n<\/thead>\n
Fish (Salmon, Tuna)<\/strong><\/td>\n125-130\u00b0F<\/td>\nFlakes easily, opaque center<\/td>\n<\/tr>\n
White Fish (Cod, Halibut)<\/strong><\/td>\n145\u00b0F<\/td>\nOpaque, flakes with fork<\/td>\n<\/tr>\n
Shrimp<\/strong><\/td>\n145\u00b0F<\/td>\nPink and opaque, C-shaped<\/td>\n<\/tr>\n
Lobster<\/strong><\/td>\n145\u00b0F<\/td>\nBright red shell, opaque meat<\/td>\n<\/tr>\n
Crab<\/strong><\/td>\n145\u00b0F<\/td>\nBright orange\/red, firm meat<\/td>\n<\/tr>\n
Scallops<\/strong><\/td>\n120-125\u00b0F<\/td>\nOpaque with slight translucency<\/td>\n<\/tr>\n
Oysters (cooked)<\/strong><\/td>\n145\u00b0F<\/td>\nEdges curl, plump and firm<\/td>\n<\/tr>\n
Mussels\/Clams<\/strong><\/td>\n145\u00b0F<\/td>\nShells open, meat is opaque<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n

Quick Tips for Accurate Temperatures<\/h2>\n
    \n
  • Probe Placement:<\/strong>\u00a0Always insert the thermometer into the thickest part<\/strong> of the meat, avoiding bone or fat pockets.<\/li>\n
  • Pull Early:<\/strong> Allow for carryover cooking<\/strong> \u2014 pull meat 5\u00b0F early for roasts and thick cuts, tent with foil to rest.<\/li>\n
  • Rest Time:<\/strong>\u00a0 Rest meat after cooking \u2014 5 minutes for steaks, 15+ minutes for large roasts \u2014 juices redistribute and result in better texture.<\/li>\n
  • Digital thermometers<\/strong> are your best friend: Instant-read for grilling, probe-style for roasts and smoking.<\/li>\n
  • Ground Meat:<\/strong>\u00a0Always cook to safe temperatures \u2013 no pink allowed<\/li>\n
  • Slow & Low Cuts:<\/strong>\u00a0Tough cuts (chuck, brisket, ribs) need higher temps to break down connective tissue<\/li>\n<\/ul>\n<\/div>\n
    \n

    \ud83d\udcd6 Want a printable version for your kitchen? Right-click and print this page, or save it to your phone for quick reference while cooking!<\/p>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

    Your complete reference for perfect results every time. BEEF & LAMB DONENESS GUIDE Doneness Temperature Description Rare 120-125\u00b0F Cool red center, very soft Medium-Rare 130-135\u00b0F Warm red center, slightly firm Medium 135-145\u00b0F Warm red center, slightly firm Medium-Well 145-155\u00b0F Warm red center, slightly firm Well-Done 155\u00b0F+ Warm red center, slightly firm Beef Steaks & Beef […]<\/p>\n","protected":false},"author":1,"featured_media":238079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97404],"tags":[10550,807,23775,13821,5368],"dealstore":[],"offerexpiration":[],"class_list":["post-271670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to","tag-beef","tag-free","tag-lamb","tag-pork","tag-printable"],"yoast_head":"\nBeef, Pork & Lamb (Free Printable - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=271670\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beef, Pork & Lamb (Free Printable - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Your complete reference for perfect results every time. BEEF & LAMB DONENESS GUIDE Doneness Temperature Description Rare 120-125\u00b0F Cool red center, very soft Medium-Rare 130-135\u00b0F Warm red center, slightly firm Medium 135-145\u00b0F Warm red center, slightly firm Medium-Well 145-155\u00b0F Warm red center, slightly firm Well-Done 155\u00b0F+ Warm red center, slightly firm Beef Steaks & Beef […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=271670\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-04T01:02:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/grilled-cowboy-steak-1573.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1798\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=271670#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=271670\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Beef, Pork & Lamb (Free Printable –\",\"datePublished\":\"2025-06-04T01:02:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=271670\"},\"wordCount\":418,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=271670#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/grilled-cowboy-steak-1573.jpg\",\"keywords\":[\"BEEF\",\"Free\",\"Lamb\",\"Pork\",\"Printable\"],\"articleSection\":[\"How To\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=271670#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=271670\",\"url\":\"https:\/\/fivemor.com\/?p=271670\",\"name\":\"Beef, Pork & Lamb (Free Printable - 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