Pre-order your Christmas dinner
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 17 for pickup on December 23 & 24.
How to Test if Meat is Cooked
Like Goldilock’s porridge, it’s important to cook meat and poultry until it’s just right. If it’s overcooked, it’s too dry and tasteless; if it’s undercooked, it may be a health hazard. The best way to check for perfect doneness is to use an instant-read meat thermometer. Cook meat and poultry to the following internal temperatures unless otherwise specified by recipe.
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Rare Medium Rare Medium Well Done Beef/Lamb/Veal (roasts, steaks)
140°F
(60°C)160°F
(71°C)170°F
(77°C)Bison/Buffalo (roasts, steaks)
135°F
(57°C)145°F
(63°C)155°F
(68°C)Burgers (beef, bison/buffalo, lamb, pork or veal)
160ºF
(71ºC)Burgers (chicken or turkey)
175ºF
(80ºC)Ham (partially cooked)
160°F
(71°C)Ham (ready-to-serve)
140°F
(60°C)Pork (roasts, chops)
160°F
(71°C)170°F
(77°C)Roast Turkey (measured in the thigh)
180 - 185ºF
(82 - 85ºC)Roast Turkey (measured in the breast)
170 - 175ºF
(77 - 80ºC)