Meat Temperature Guide

How to Use

1. Select a protein category (beef, pork, poultry, lamb, duck, fish, or veal) from the first dropdown.
2. Choose the specific cut (steak, roast, breast, fillet, etc.) to see all available doneness levels with temperatures.
3. Review the temperature chart showing target temps in both °F and °C, USDA safety badges, and chef-preferred indicators. Scroll down for the full printable reference chart.

Methodology

All safe minimum internal temperatures are sourced directly from the USDA Food Safety and Inspection Service (FSIS) guidelines. Poultry (chicken, turkey, duck) requires 165°F (74°C) for food safety. Ground meats require 160°F (71°C) due to surface bacteria being mixed throughout. Whole cuts of beef, pork, lamb, and veal require 145°F (63°C) with a 3-minute rest. Fish and shellfish require 145°F (63°C). Carryover cooking estimates (typically 5–10°F rise after removal from heat) are based on ThermoWorks research and account for the thermal mass of the protein. Doneness levels for beef steaks follow professional culinary standards: rare 125°F (52°C), medium-rare 135°F (57°C), medium 145°F (63°C), medium-well 150°F (66°C), and well-done 160°F (71°C).

Understanding Your Results

The temperatures shown represent internal temperatures measured with a food thermometer at the thickest part of the meat, away from bone, fat, or gristle. USDA Safe Minimums: The USDA Food Safety and Inspection Service sets these minimum safe internal temperatures: 145°F (63°C) with a 3-minute rest for whole cuts of beef, pork, lamb, and veal; 160°F (71°C) for ground meats (no rest required); and 165°F (74°C) for all poultry including chicken, turkey, and duck. These temperatures are based on the time-temperature combinations needed to eliminate harmful bacteria like Salmonella and E. coli. Doneness vs. Safety: For beef and lamb, many diners prefer temperatures below the USDA minimum — rare (125°F/52°C), medium-rare (135°F/57°C). The guide shows both chef-preferred doneness temperatures and USDA minimums so you can make an informed choice. When a selected doneness is below the USDA minimum, a safety warning is displayed. Note that immune-compromised individuals, young children, the elderly, and pregnant women should follow USDA minimums. Pull Temperature: The pull temperature (when to remove from heat) is lower than the target because of carryover cooking. Residual heat in the meat continues raising the internal temperature after cooking stops. Small cuts carry over 3–5°F (2–3°C); large roasts carry over 8–15°F (4–8°C). Pull temperatures account for this rise so you reach the exact doneness you want. Rest Time: Resting allows juices to redistribute throughout the meat and carryover cooking to finish. Cutting meat immediately causes juices to run out, resulting in a drier final product. Rest steaks 5–10 minutes, roasts 15–20 minutes, and whole poultry 20–30 minutes.

Practical Examples

Example 1 — Grilled Ribeye Steak (medium-rare) Target temperature: 135°F (57°C) Pull temperature: 130°F (54°C) — remove from grill when thermometer reads 130°F Carryover: approximately 5°F during the 5–10 minute rest Final temperature: approximately 135°F (57°C) USDA note: Medium-rare (135°F) is below the USDA minimum of 145°F for whole cuts of beef. The guide displays a safety warning at this setting. Example 2 — Roast Chicken (whole, 5 lbs) Target temperature: 165°F (74°C) — USDA minimum for all poultry Pull temperature: 157°F (69°C) — remove from oven when breast reads 157°F Carryover: approximately 8°F during 20-minute rest for a whole bird Final temperature: approximately 165°F (74°C) in all locations Check thigh and wing separately — if the thigh has not reached 165°F when the breast has, continue cooking with the breast shielded by foil

Temperature & Safety Tips

• Invest in an instant-read digital thermometer. Insert it into the thickest part of the meat, avoiding bone, fat, and gristle, which can give false readings. The USDA recommends checking temperature near the end of cooking, not at the beginning — opening the oven or grill repeatedly extends cooking time. • For whole poultry, check temperature in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. All three must reach 165°F (74°C). The thigh is typically the slowest to reach temperature. • Never rely on color alone to judge doneness. According to USDA research, ground beef can turn brown before reaching a safe internal temperature, and some ground beef remains pink even at 160°F. A thermometer is the only reliable method. • When cooking multiple pieces, check the thickest and thinnest pieces separately. Smaller cuts finish faster and should be removed first. This is especially important on the grill where heat is less uniform than in an oven. • For food safety, defrost meat in the refrigerator (24 hours per 4–5 lbs), in cold water (30 minutes per pound, changing water every 30 minutes), or in the microwave (cook immediately after). Never thaw meat on the counter — the outer surface enters the bacterial danger zone (40–140°F) while the center is still frozen.

Sources

• USDA FSIS – Safe Minimum Internal Temperature Chart
• ThermoWorks – Carryover Cooking Research
• FoodSafety.gov – Safe Minimum Internal Temperatures
• USDA FSIS – Let's Talk Turkey: Roasting Guide