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!!

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Beef

Roasts, Steaks & Chops

Rare

120° to 125°F

center is bright red, pinkish toward the exterior portion

Medium Rare

130° to 135°F

center is very pink, slightly brown toward the exterior portion

Medium

140° to 145°F

center is light pink, outer portion is brown

Medium Well

150° to 155°F

not pink

Well Done

160°F and above

steak is uniformly brown throughout

Ground Meat

160° to 165°F

no longer pink but uniformly brown throughout

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Poultry 

Poultry (Chicken & Duck)

165°F

cook until juices run clear

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

Stuffing (cooked alone or in turkey)

165°F

Pork

Roasts, Steaks & Chops

Medium

140° to 145°F

pale pink center

Well Done

160°F and above

steak is uniformly brown throughout

Sausage (raw)

160°F

no longer pink

Ham

Raw

160°F

Pre-cooked

140°F

Seafood

Fish (steaks, filleted or whole)

140°F

flesh is opaque, flakes easily

Tuna, Swordfish, and Marlin

125°F

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Shrimp

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Lobster

meat turns red and opaque in center when cut

Scallops

milky white or opaque, and firm

Clams, Mussles & Oysters

point at which their shells open – throw away any that do not open