Below are two recommendations for cooking meat. The first is the suggested range - the temperature that true meat lovers are likely to use when cooking the meat. The second is the USDA-recommended temperature range, which we feel is too high to ensure maximum flavor and juiciness. But the ultimate decision on this matter lies with the cook.
Type of Meat | Suggested Internal Temperatures | USDA Recommended Internal Temperatures |
---|---|---|
Beef/Lamb | 120˚-165˚F | 140˚-170˚F |
Pork | 145˚-165˚F | 170˚F |
Chicken | 160˚-165˚F | 180˚F |
Turkey (unstuffed)* | 160˚-165˚F | 180˚F |
Information excerpted from: The Grassfed Gourmet Cookbook - by Author & Farmer Shannon Hayes