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
Tips:
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, www.fsis.usda.gov.
