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SAFE MEAT TEMPERATURES

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SAFE MEAT TEMPERATURES

USDA minimums inside the cut: three numbers for all meat, the rest time, and an oven plan

Built as a memo rather than a table: the thing worth hanging it up for reads across the room, with the full reference in smaller type below it.

Three sizes in one archive — from a sheet on the fridge to a poster on the wall.

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Formats
A4 · A3 · A2
What you get
Print-ready PDFs, one per size, with every letterform converted to outlines — nothing to install, nothing to shift.
Subject
food · everyone · reference · kitchen

The temperatures are USDA FSIS safety minimums, measured with a food thermometer at the thickest point before the meat leaves the heat. The times in the lower table are planning estimates; doneness is decided by the thermometer.

WHY A BURGER NEEDS MORE THAN A STEAK

On a whole cut, bacteria live on the surface — exactly where the heat arrives first, so a steak or roast is safe at 145 °F inside. Grinding folds that surface through the whole thickness: FSIS states it plainly — grinding allows bacteria from the surface to be mixed throughout the meat. That is why a burger needs 160 °F, 15 degrees more than a steak off the same carcass.

For the same reason colour proves nothing: a grey patty can be undercooked and a pink one safe. The only judge is the thermometer.

On the sheet

  • The temperatures are USDA FSIS safety minimums, measured with a food thermometer at the thickest point before the meat leaves the heat. The times in the lower table are planning estimates; doneness is decided by the thermometer.
  • Colour carries meaning, but meaning never rests on colour alone — the sheet reads in black and white.
  • Nothing about how it was made: the sheet carries only what the reader needs.

Printing

  • Three sizes in the archive: A4 — 210×297 mm, A3 — 297×420 mm, A2 — 420×594 mm.
  • All text is converted to outlines. No fonts to install, and nothing shifts on another machine.
  • White background and sparing fills — it prints on a home printer without draining the cartridge.
  • Margins of at least 10 mm: a home printer cannot print to the edge.
  • No stroke thinner than 0.3 mm, so nothing disappears in print.

Why the numbers can be trusted. Every countable number here is computed from data rather than typed in, and the sheet must pass 9 independent checks before it is allowed to build — how many items there are, the order they come in, and the claim in the highlighted box itself. If one fails, there is no file.

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safe meat temperatures chart — printable PDF — Printable Charts