Knowing the internal temperature of the meat you're grilling is pretty important to get the results you're looking for, and to make sure your guests want to come back for more.
These handy charts will help you know exactly what temperature to look for, and don't forget to check out our line of iGrill Thermometers to take the guess work out of grilling!
| BEEF, VEAL, LAMB |
145 F (63 C) USDA Safe Minimum |
| Black & Blue |
110-120 F (43-49 C) |
| Rare |
120-130 F (49-54 C) |
| Medium Rare |
130-135 F (54-57 C) |
| Medium |
135-145 F (57-63 C) |
| Medium Well |
145-155 F (63-68 C) |
| Well Done |
155 F (68 C) plus |
| Ground Meat |
160 F (71 C) |
| Beef Brisket |
190-205 F (88-96 C) |
| PORK |
145 F (63 C) USDA Safe Minimum |
| Rare |
120-130 F (49-54 C) |
| Medium Rare |
130-135 F (54-57 C) |
| Medium |
135-145 F (57-63 C) |
| Medium Well |
145-155 F (63-68 C) |
| Well Done |
155 F (68 C) plus |
| Pork Ribs |
190-205 F (88-96 C) |
| Pork Shoulder |
190-205 F (88-96 C) |
| Pre-Cooked |
140 F (60 C) |
| FISH |
145 F (63 C) USDA Safe Minimum |
| Medium |
130-145 F (54-63 C) |
| POULTRY |
165 F (74 C) USDA Safe Minimum |