Meat Temperature Guide back to home A good meat thermometer is a very wise investment. I like the instant read type- you don’t leave it in the meat but use it for testing when out of the oven. The first time it saves you from over cooking a beef tenderloin it will pay for itself and then some. When grilling outdoors here is a practical rule to let you know where the meat is at: Feel the fleshy part of your skin between your thumb and index finger- that’s how the meat feels when it is rare. Feel the tip of your nose- that’s the meat when it’s well done. Beef 110-115 rare 115-120 medium rare 130-135 medium 145-150 well done Pork 150-155- medium* 160-170 well done Poultry 160-170 * Cooking pork to well done will yield you dry meat. Trichinosis is killed at 137 degrees. http://www.happyinthekitchen.com/Site_2MarciasKitchenHome/Site2/Marcias_Kitchen_Home.html