COOKING INSTRUCTIONS
Meals always taste better when the meat and seafood is cooked to perfection! For convenience, we’ve included cooking temperatures and indicators so you can prepare your Bunzel’s meats just as you want them to be – juicy and delicious. If you don’t see the meat or temperature you’re looking for, let us know, we can add it to the list.
Happy Cooking!!
BEEF
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Roasts, Steaks & Chops |
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Rare |
120° to 125°F |
center is bright red, pinkish toward the exterior portion |
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Medium Rare |
130° to 135°F |
center is very pink, slightly brown toward the exterior portion |
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Medium |
140° to 145°F |
center is light pink, outer portion is brown |
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Medium Well |
150° to 155°F |
not pink |
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Well Done |
160°F and above |
steak is uniformly brown throughout |
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Ground Meat |
160° to 165°F |
no longer pink but uniformly brown throughout |
POULTRY
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Poultry (Chicken & Duck) |
165°F |
cook until juices run clear |
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Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts. |
165°F |
juices run clear leg moves easily |
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Stuffing (cooked alone or in turkey) |
165°F |
PORK
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Roasts, Steaks & Chops |
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Medium |
140° to 145°F |
pale pink center |
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Well Done |
160°F and above |
steak is uniformly brown throughout |
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Sausage (raw) |
160°F |
no longer pink |
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Ham |
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Raw |
160°F |
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Pre-cooked |
140°F |
SEAFOOD
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Fish (steaks, filleted or whole) |
140°F |
flesh is opaque, flakes easily |
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Tuna, Swordfish, and Marlin |
125°F |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
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Shrimp |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
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Lobster |
meat turns red and opaque in center when cut |
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Scallops |
milky white or opaque, and firm |
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Clams, Mussles & Oysters |
point at which their shells open – throw away any that do not open |