The key to a good meal

Veal

Reindeer

Lamb

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Core temperature is the key to the perfect meal!

Veal core temperature

Rare	120°F / 49°C
Medium rare	129°F / 54°C
Medium	140°F / 60°C
Medium well	150°F / 66°C
Well done	154°F / 68°C

It is important to let the meat rest for 10-15 minutes so that it retains its juices and does not become dry.

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Reindeer core temperature

Rare	120°F / 49°C
Medium rare	129°F / 54°C
Medium	140°F / 60°C
Medium well	150°F / 66°C
Well done	154°F / 68°C

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Lamb core temperature

Rare	120°F / 49°C
Medium rare	129°F / 54°C
Medium	140°F / 60°C
Medium well	150°F / 66°C
Well done	154°F / 68°C

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Beef core temperature

Rare	120°F / 49°C
Medium rare	129°F / 54°C
Medium	140°F / 60°C
Medium well	150°F / 66°C
Well done	154°F / 68°C

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Pork core temperature

Medium	145°F / 63°C
Medium well	154°F / 68°C

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Salmon core temperature

Fully cooked

145°F / 63°C

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Cod core temperature

Fully cooked

145°F / 63°C

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Goose core temperature

Fully cooked

165°F / 74°C

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Chicken core temperature

Fully cooked

165°F / 74°C

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Duck core temperature

Fully cooked

165°F / 74°C

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Duck core temperature

Fully cooked

165°F / 74°C

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