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Blue Rhino Grilling Temperature Guide

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Blue Rhino Grilling Temperature Guide

Meat Minimum Internal Temperature
Beef / Veal 145°F
Pork / Ham 145°F
Lamb 145°F
Fish / Shellfish 145°F
Ground Meats 160°F
Chicken 165°F
Turkey 165°F

Blue Rhino Degrees of Doneness:
Beef/Veal, Pork/Ham, Lamb, Fish/Shellfish

Degree Internal Temperature
Rare 120 - 130°F
Medium Rare 130 - 135°F
Medium 135 - 145°F
Medium Well 145 - 155°F
Well 155+ °F

  • Rest beef, pork, veal, lamb, and ham at least 3 minutes before slicing and serving.
  • Wash hands and surfaces often.
  • Keep raw meat separate from other foods. • Refrigerate food promptly.
  • Use a food thermometer to ensure food is cooked properly. Don’t rely on the grill’s built-in thermometer, thumb tests, the color of juices, or other methods to test doneness.
  • Always use a meat thermometer to verify doneness.

Source: United States Department of Agriculture, Food Safety & Inspection Service,

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