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Any and all raw meat products have a recommended internal temperature that will ensure a tender, yet fully-cooked dish. This temperature guide will tell you everything you need to know about safe cooking temperatures and avoiding overcooked meat.


Chicken: 165° F

Chicken should be cooked to an internal temperature of 165°F. When measuring the temperature of the chicken, be sure to insert your meat thermometer in the thickest part. Note – consuming raw or undercooked chicken may increase your risk of food borne illness. 

Beef: 140°F 

All beef products should be cooked to an internal temperature of 140°F for medium rare. When measuring the temperature of the beef, be sure to insert your meat thermometer in the thickest part.  Recommended internal temperature varies depending on desired doneness.

Rare: 120°F

Medium Rare: 130°F

Medium: 140°F

Medium-Well: 150°F

Well-Done: 160°F +

Lamb: 145°F 

All lamb products should be cooked to an internal temperature of 140°F for medium rare. When measuring the temperature of the lamb, be sure to insert your meat thermometer in the thickest part.  Recommended internal temperature varies depending on the desired doneness.

Rare: 115-120°F

Medium Rare: 125°F

Medium: 130°F

Medium-Well: 145°F

Well-Done: 150°F +

Lobster: 140°F

Lobster should be cooked to an internal temperature of 140°F. To measure the temperature of the lobster, insert your meat thermometer in the thickest part. The meat should be an opaque, creamy white color when fully cooked.

Shrimp: 120°F

Shrimp is fully cooked when the meat has become opaque and has curled into a slight C-shape. Although its desired color can depend on the variety, the internal temperature should reach 120°F.

Fish: 125°-145°F

The recommended temperature of fish varies depending on the type of fish as well as the desired level of doneness. While certain thinly cut varieties have one specific recommended internal temperature, the recommendation for thicker filets can depend on your desired level of doneness.

Type of Fish

Internal Temperature

Salmon, Trout, Smoked Black Cod/Sablefish, Alaskan Cod, Halibut, Mahi Mahi

145°F

Yellowfin Tuna (Ahi)

Medium Rare: 120°F

Medium: 130°F

Well-Done: 135°F+

Swordfish

Medium Rare: 130°F

Medium:135°F

Well-Done: 140°F+

Scarlet Snapper

130°F

 

Scallops: 125-130°F

Scallops should be cooked to an internal temperature of 115°F and removed from heat. Due to their size and the high heat used to cook Scallops, carryover cooking will add an additional 10-15°F. Therefore, their ideal final temperature is 125-130°F.

Mussels: 145°F

Mussels should be cooked until their shells open and the meat inside is firm to the touch. The recommended internal temperature is 145°F and can be measured with a thin-tip meat thermometer.

Crab: 140°F

This temperature is just a recommendation! As all of our King Crab products arrive pre-cooked, it is most important to ensure the meat is warmed-through.

Note: These temperatures apply to every cut of meat within their respective meat categories!

 

In a nutshell, knowing the right cooking temperatures for different meats is key for safety and taste. By following these guidelines, you can be confident that your favorite cuts and catches are cooked perfectly every time. Shop our meat and seafood selection now - happy cooking!

FAQs

Why is it important to cook meat to the recommended internal temperatures?
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Can I cook all types of meat to the same internal temperature?
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How do I know if my meat is cooked to the right temperature?
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Do recommended internal temperatures vary based on the cut of meat?
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Does all seafood require the same internal temperature?
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