Meat Temperature Guide

Take the guesswork out of campfire cooking. Ensure your meat is cooked safely and exactly to your liking.

🥩

Beef, Veal & Lamb

Rare

Cool red center

50°C

Medium Rare

Warm red center

54°C

Medium

Warm pink center

60°C

Medium Well

Slightly pink center

65°C

Well Done

Little or no pink

71°C

🥓

Pork

Medium

Pink in the center

63°C

Well Done

No pink

71°C

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Poultry (Chicken / Turkey)

Well Done

Juices run clear

74°C

🐟

Fish & Seafood

Cooked

Opaque and flakes easily

63°C

Resting Time

Always let meat rest for 3–5 minutes after removing it from the heat. The temperature will continue to rise by a few degrees (carryover cooking) and the juices will redistribute. For the best accuracy, insert the thermometer into the thickest part of the meat, avoiding bone, fat, and gristle.