Looking for a Temp chart for doneness on different types of meat

[redneck69]

at one point i had a chart that listed all the different types of meat and what doneness they are at with different internal temps...for some reason i can not find it.. i have been searching the site for some time and have found a few but not as in depth as the one i used to have...if anybody has some useful links please post them...Thank You!! 

 

[smoking b]

Not sure if this is exactly what you are looking for but perhaps it will help...

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

 

[jarjarchef]

The chart Smoking B has provided you has some very good information on it. Some of the temps don't exactly follow what is recommended by the FDA, but they are more real world of what is expected by the consumer.

Here is one I have posted before, very similar to Smoking B's.....

http://www.foodsafety.gov/keep/charts/mintemp.html

Bottom line you have to make the final decision to what you feel is safe to serve to your family/guests. Below I have some more information to assist you. If you need more info please don't hesitate to ask.

Here are a few links that have been used in previous discussions.

This one is in the Food Safety section of the forum and is about the 40-140 in 4hr Guideline. (some refer to it as a rule, due to less typing)

http://www.smokingmeatforums.com/t/121168/40-140-in-4-hours-discussion/40

Here are a couple other Food Safety related links. The thing to remember is there is no one governing body over food safety. Yes, the FDA is the Federal Agency and over see the commercial production.  They have rules that are more of guidelines that state and local inspection agencies use and modify to there standards. For example Florida is still using 2001 FDA Guidelines and the latest the FDA put out was 2009. So you will get lots of different opinions and ways things are done. In my world we follow HACCP and that seems to work for us.

http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/default.htm

As you will see in this chart the company has the FDA recommendations and then has what they do. The are trying to exceed the recommendations.

http://www.sowashco.k12.mn.us/ss/food/intranet/SOP/Forms-Logs-Record Sheet/HACCP Temp Chart.pdf

 

[smokinhusker]

Thanks for all the charts!

Here's one Dutch posted in the Articles of the Forum: http://www.smokingmeatforums.com/a/usda-food-temp-guildline

 

[fpnmf]

http://wyntk.us/smoking-times-and-temperatures

 

[mike johnson]

theres a nice 1 in the smoking meat cookbook. Yes its a shameless plug, but the book is GREAT!!

 

[redneck69]

thank you all!!! the link smoking b posted is the one i was looking for...but all of them are great!!  thanks again 

 

[smoking b]

Glad you found the link helpful!