Free printable · 1 page

The Pull Temp Cheat Sheet

Never ruin good meat again. The exact temp to take every common cut off the heat, what it ends at after the rest, and how long to rest it. Print it and stick it on the fridge.

  • Steaks, roasts, brisket, chops, pulled pork
  • Chicken, turkey, wings, ground meat, fish
  • Where to probe, why you pull early, why you rest
  • The USDA safe minimums, on the same page

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The Pull Temp Cheat Sheet: take-it-off temps for beef, pork, chicken, turkey and fish