A Meat Temperature Guide Featuring New England's Finest Farms
The farms behind your favorite restaurant dishes, curated into one order and delivered to your door. Gourmet grocery shopping, without five separate errands.
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One Bag, Every Farm You Trust
No other delivery in New England puts 100% Fullblood Wagyu, prime Angus, Southdown lamb, and fish good enough to eat raw in the same order. That's not an accident, it's the entire point of WOLFS. We're not a warehouse. We're an access point: to the farms, the fishmongers, and the small producers we'd be excited to tell you about even if we didn't sell their products.
Access, education, and good company around finer food, that's the whole mission.
The Only Temperature Chart You'll Need
Whether you call it a meat temperature guide or just the chart taped inside your cabinet, this is the only reference your food thermometer needs for serious meat cooking. Every cut, every doneness, one chart. A few ground rules before you start: let meat come to room temperature before cooking, and always rest it before serving, the internal temperature will climb another 5-10 degrees while it rests. This chart applies to frying, grilling, and roasting; braising and smoking play by different rules entirely.
| Category | Doneness | Temp (°F) | Notes |
|---|---|---|---|
| Beef, Veal, Lamb | Black and Blue | 105–110 | |
| Beef, Veal, Lamb | Rare | 115–120 | |
| Beef, Veal, Lamb | Medium Rare | 120–125 | |
| Beef, Veal, Lamb | Medium | 130–135 | Above this, stop |
| Ground Beef (Hamburger) | Well-Done | 160 | USDA-recommended minimum for ground meat, including American Wagyu ground beef |
| Pork | Medium | 140–145 | Grilled meat, roasts |
| Pork | Well-Done | 150–155 | Ground pork |
| Chicken | White Meat | 165 | General rule |
| Chicken | Dark Meat | up to 180 | For a more pull-from-the-bone texture |
| Duck (Magret, pan-seared) | Medium Rare | 125–130 | |
| Fish | Medium Rare | 120–125 | Moist, tender, starting to flake |
| Fish | Medium | 130–135 | Firm yet juicy, flaky and balanced |
| Lobster Tails | — | 135–140 | Do not exceed 145 |
| Scallops | — | Stop at 120 |
A note on our fish: it's frozen at a quality high enough to eat raw, so cooking it to your desired temperature (not just "done") is entirely your call.
Keep a reliable cooking thermometer nearby, whether it's the best meat thermometer on the market or just the one you already own. The number is what matters, not the brand.
Delivering New England's Best Farms
Few online butchers anywhere put 100% Fullblood Wagyu beef from New England Wagyu, prime Angus from Blackbird Farm, Southdown lamb from Hopkins, and fish so fresh it's rated for raw consumption straight from Fearless Fish in the same order. Every farm behind every product is one we've vetted ourselves.
Our Pillars
From farm to table, from maker to home. Authentic and responsible.
No shortcuts. Humane, high standards, raised naturally. Stewards of the land.
Partnering with experts of their craft and economic pillars of our beloved New England.
Preserving the integrity and cellular structure of our meat and seafood.
From sourcing, production, to packaging. Exceptional taste, exceptional quality.
Two Pairings Worth Pouring
Ribeye Steak
Cabernet Sauvignon pairs beautifully with a proper ribeye. Its acid and tannin, backed by fruit up front, deliver from every angle.
TryChâteau La Tour Carnet 2010 (Haut-Médoc, France) or Smith Madrone 2021 (Napa Valley)
Shop: New England Wagyu Bone-In Ribeye ($100) · Blackbird Farm Angus Bone-In Prime Ribeye ($55) · Blackbird Farm Angus Boneless Prime Ribeye ($49)
Rack of Lamb
Southdown lamb's meaty, luscious character calls for something bold. Syrah brings peppery spice that meets the lamb's boldness head-on.
TryOfferus de J.L. Chave 2023 (Saint-Joseph, Rhône) or Château Mesar 2018 (Bekaa Valley, Lebanon)
Shop: Hopkins Southdown Whole Rack of Lamb ($70) · Hopkins Southdown Boneless Leg of Lamb ($119)
How WOLFS Online Meat Delivery Works
High-end meat doesn't forgive sloppy handling. Every cut goes through a quality control check before it ever reaches your bag, temperature, packaging, and condition, verified, not assumed. We pick up directly from the farm or fishmonger and keep the cold chain intact the entire way to your door.
Order Wagyu alongside lamb alongside a wedge of cheese, and everything arrives together, at the right temperature. That's not a convenience feature. It's the standard we built this company around.
Frequently Asked Questions
Where can I order meat online in New England?
Buying meat online shouldn't mean guessing where it came from. WOLFS delivers American Wagyu, prime Angus, Southdown lamb, and fresh fish across Rhode Island and Southern Massachusetts, sourced directly from the farms and fishmongers we've personally vetted.
What makes WOLFS different from other meat delivery companies?
Sourcing and accountability. We know exactly which farm every cut came from, and we hold every product to a quality control standard other meat delivery companies and online butchers rarely match.
How does online meat delivery stay at the right temperature?
We maintain a verified cold chain from pickup to delivery, so a Wagyu ribeye and a fillet of fish arrive exactly as they left the farm.
Can I order steaks online and have them delivered fresh?
Yes. Ribeyes, strips, and more move through the same butcher delivery process as everything else we carry, cold, verified, and ready for your grill or pan.
What's the difference between an American Wagyu steak and Prime Angus?
Wagyu is prized for its marbling and richness, Angus for its balance of flavor and structure. Both are worth having in rotation, which is why we carry both.
Is there meat delivery near me in Rhode Island or Massachusetts?
We currently deliver across Rhode Island and Southern Massachusetts. Check your zip at checkout to confirm.
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