The Meat Blog
Doneness & Food Safety
Pull temperatures, rest times and USDA safe minimums for steak, burgers, sausage and every other kind of meat.
Doneness & Food SafetySteak Doneness Chart: Temps & Rest TimesSteak doneness temperatures from rare to well done, when to pull it, how long to rest, and USDA's 145°F safe minimum. From a Sims, NC meat processor.Nov 4, 2026 · 6 min read · Beef & Veal
Doneness & Food SafetySafe Meat Cooking Temperatures Chart (USDA)USDA safe internal temperatures for beef, pork, lamb, venison, poultry and sausage, with whole cuts vs. ground meat explained. Printable chart.Nov 4, 2026 · 5 min read · Beef & Veal, Pork
Doneness & Food SafetyBurger Doneness: Why Ground Beef Needs 160°FBurger doneness temps from rare to well done, why USDA says 160°F for ground beef, why color can't tell you, and how to keep a burger juicy.Nov 4, 2026 · 6 min read · Beef & Veal
Doneness & Food SafetySausage Doneness: Safe Temps for Every KindFresh pork and beef sausage is done at 160°F, chicken and turkey at 165°F. How to temp a link, keep casings from splitting, and store sausage.Nov 4, 2026 · 5 min read · Pork, Poultry
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5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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