Meat Temperature Chart
Complete internal temperature guide for beef, chicken, pork, lamb, fish, and game. USDA safe minimums, doneness levels, carryover cooking, and resting times for every cut.
145°F
Beef, Pork, Lamb (steaks, chops, roasts)
Rest: 3 min
160°F
Ground Meats (beef, pork, lamb)
Rest: None
165°F
All Poultry (chicken, turkey, duck)
Rest: None
145°F
Fish & Shellfish
Rest: None
Complete Meat Temperature Guide — 69 Entries
| Meat | Doneness | Temp | Rest |
|---|---|---|---|
| Steak (any cut) | Rare | 125°F | 5 min |
| Steak (any cut) | Medium-Rare | 135°F | 5 min |
| Steak (any cut) | Medium | 140°F | 5 min |
| Steak (any cut) | Medium-Well | 150°F | 5 min |
| Steak (any cut) | Well-Done | 160°F | 5 min |
| Beef Roast (prime rib, rib roast) | Rare | 125°F | 15 min |
| Beef Roast (prime rib, rib roast) | Medium-Rare | 135°F | 15 min |
| Beef Roast (prime rib, rib roast) | Medium | 140°F | 15 min |
| Ground Beef (burgers, meatloaf) | USDA Minimum | 160°F | 3 min |
| Beef Brisket | Tender | 205°F | 30 min |
| Beef Ribs (short ribs) | Tender | 203°F | 15 min |
| Beef Tri-Tip | Medium-Rare | 135°F | 10 min |
| Corned Beef | Tender | 195°F | 10 min |
| Beef Tenderloin (whole) | Medium-Rare | 135°F | 10 min |
| Meatballs | Done | 165°F | 2 min |
| Chicken Breast | Done | 165°F | 5 min |
| Chicken Thighs | Done | 175°F | 5 min |
| Chicken Wings | Done | 175°F | 2 min |
| Chicken Drumsticks | Done | 175°F | 5 min |
| Whole Chicken | Done | 165°F | 15 min |
| Ground Chicken | USDA Minimum | 165°F | 3 min |
| Turkey Breast | Done | 165°F | 15 min |
| Whole Turkey | Done | 165°F | 20 min |
| Ground Turkey | USDA Minimum | 165°F | 3 min |
| Duck Breast | Medium-Rare | 135°F | 5 min |
| Duck Breast | Medium | 145°F | 5 min |
| Whole Duck | Done | 165°F | 15 min |
| Cornish Hen | Done | 165°F | 10 min |
| Pork Chops | Done | 145°F | 3 min |
| Pork Tenderloin | Done | 145°F | 5 min |
| Pork Loin Roast | Done | 145°F | 10 min |
| Pork Shoulder / Butt (pulled pork) | Shreddable | 205°F | 30 min |
| Pork Ribs (baby back, spare) | Tender | 200°F | 10 min |
| Ground Pork | USDA Minimum | 160°F | 3 min |
| Pork Belly | Tender | 200°F | 10 min |
| Ham (pre-cooked, reheat) | Reheated | 140°F | 10 min |
| Ham (fresh, raw) | Done | 145°F | 10 min |
| Sausage (pork) | Done | 160°F | 3 min |
| Bacon | Crispy | — | — |
| Lamb Chops | Rare | 125°F | 5 min |
| Lamb Chops | Medium-Rare | 135°F | 5 min |
| Lamb Chops | Medium | 140°F | 5 min |
| Lamb Chops | Well-Done | 160°F | 5 min |
| Rack of Lamb | Medium-Rare | 135°F | 10 min |
| Leg of Lamb | Medium-Rare | 135°F | 15 min |
| Leg of Lamb | Medium | 145°F | 15 min |
| Lamb Shoulder (slow-roast) | Shreddable | 195°F | 20 min |
| Ground Lamb | USDA Minimum | 160°F | 3 min |
| Salmon | Medium (recommended) | 125°F | 2 min |
| Salmon | USDA Minimum | 145°F | 2 min |
| Tuna Steak | Rare (seared) | 115°F | 1 min |
| Tuna Steak | Medium-Rare | 125°F | 1 min |
| Cod / Halibut / Sea Bass | Done | 145°F | 2 min |
| Tilapia / Sole / Flounder | Done | 145°F | 1 min |
| Swordfish | Done | 145°F | 2 min |
| Shrimp | Done | 120°F | — |
| Lobster Tail | Done | 140°F | 2 min |
| Scallops | Done | 130°F | — |
| Crab (whole, legs) | Done | 145°F | 2 min |
| Mussels / Clams | Done | — | — |
| Bison Steak | Medium-Rare | 135°F | 5 min |
| Bison Steak | Medium | 140°F | 5 min |
| Venison Steak | Medium-Rare | 130°F | 5 min |
| Venison Roast | Medium-Rare | 135°F | 15 min |
| Ground Bison / Venison | USDA Minimum | 160°F | 3 min |
| Veal Chops | Medium | 145°F | 5 min |
| Rabbit | Done | 160°F | 5 min |
| Wild Boar | Done | 160°F | 5 min |
| Elk Steak | Medium-Rare | 130°F | 5 min |
Showing 69 of 69 entries. Temperatures are target internal temperature (after resting).
Why Internal Temperature Matters
Colour is not a reliable indicator of doneness. A burger can be brown inside and still be undercooked, while a properly cooked pork chop can have a slight pink tinge and be perfectly safe. The only way to know if meat is cooked to a safe temperature is to use an instant-read meat thermometer.
Food-borne illnesses from undercooked meat cause an estimated 48 million illnesses per year in the US alone (CDC). Salmonella in poultry, E. coli in ground beef, and trichinosis in pork are all killed at specific temperatures. The USDA minimum temperatures in our chart are the scientifically validated thresholds where these pathogens are destroyed.
A good digital instant-read thermometer costs £10-25 / $10-25 and reads in 2-3 seconds. It's the single most important kitchen tool after a sharp knife. Probe thermometers with alerts (leave-in while cooking) are even better for roasts and whole birds.
Carryover Cooking — When to Pull Your Meat
After you remove meat from heat, the temperature continues to rise as residual heat from the exterior migrates inward. This is called carryover cooking. The larger and thicker the cut, the more the temperature rises. Always pull meat before it reaches your target — it will finish during resting.
| Cut | Temperature Rise | Resting Time |
|---|---|---|
| Thin steaks (under 1 inch) | 2-3°F (1-2°C) | 3-5 min |
| Thick steaks (1-2 inches) | 5-7°F (3-4°C) | 5-8 min |
| Small roasts (2-4 lbs) | 5-10°F (3-6°C) | 10-15 min |
| Large roasts (5+ lbs) | 10-15°F (6-8°C) | 15-30 min |
| Whole chicken | 5-10°F (3-6°C) | 15-20 min |
| Whole turkey | 10-15°F (6-8°C) | 20-30 min |
| Pork shoulder / Brisket | 5-10°F (3-6°C) | 30-60 min (wrapped) |
| Fish fillets | 2-3°F (1-2°C) | 1-2 min |
Where to Insert the Thermometer
Incorrect placement gives false readings. Bones conduct heat (reading too high), fat pockets insulate (reading too low), and thin spots cook faster than thick centres. Always measure at the thickest part of the meat.
Steaks
Insert horizontally from the side into the thickest part, avoiding fat
Chicken breast
Insert into the thickest part from the top, not touching the pan
Whole chicken/turkey
Insert into the innermost part of the thigh, not touching bone
Bone-in roasts
Insert into the thickest meat, away from bone (bone conducts heat and gives false high reading)
Pork tenderloin
Insert lengthwise through the end into the centre
Burgers/meatloaf
Insert from the side into the centre of the thickest part
Fish fillets
Insert at a 45° angle into the thickest part, or check with a fork (flakes easily = done)
Brisket/pork shoulder
Probe should slide in like warm butter when done. Check multiple spots.
USDA Minimums vs Chef Recommendations
USDA temperatures are the minimum safe temperatures that kill harmful bacteria. But chefs often serve certain meats below these thresholds for better texture and flavour — especially with whole-muscle cuts where bacteria is only on the surface.
| Meat | USDA Min | Chef Preferred | Why the Difference |
|---|---|---|---|
| Beef Steak | 145°F | 130-135°F | Whole muscle — bacteria only on surface (seared). Interior is sterile. |
| Salmon | 145°F | 120-125°F | Silky, moist texture vs dry and flaky. Sushi-grade can be raw. |
| Duck Breast | 165°F | 135°F | Duck breast is more like steak than chicken. Best at medium-rare. |
| Pork Chops | 145°F | 140-145°F | USDA lowered from 160°F in 2011. Pink pork is safe and juicy. |
| Lamb | 145°F | 130-135°F | Same as beef — whole muscle, surface-only bacteria. |
| Ground Beef | 160°F | 160°F | No shortcut. Grinding mixes surface bacteria throughout. |
| All Poultry | 165°F | 165°F | Salmonella can be throughout poultry meat, not just surface. |
7 Meat Temperature Myths Debunked
Myth: "Pork must be cooked to 160°F (well-done)"
The USDA changed this in 2011. Pork is safe at 145°F with a 3-minute rest. Slightly pink pork is not only safe — it's juicier and more flavourful.
Myth: "You can tell if meat is done by pressing it (the touch test)"
The 'touch test' (comparing meat firmness to parts of your palm) is unreliable. Hand firmness varies person to person, and it doesn't account for carryover cooking. Use a thermometer.
Myth: "Cutting into meat to check colour is fine"
Cutting releases juices and can dry out the meat. More importantly, colour is unreliable — some beef stays pink even when overcooked, and some pork turns brown below 145°F. Thermometer is the only reliable method.
Myth: "Searing 'seals in' juices"
This has been debunked since the 1930s. Searing creates the Maillard reaction (delicious crust and flavour), but seared meat actually loses slightly MORE moisture than unseared. Sear for flavour, not moisture retention.
Myth: "Let meat come to room temperature before cooking"
A thick steak sitting out for 30 minutes barely changes internal temp (maybe 2-3°F). It doesn't meaningfully affect cooking evenness. It's fine to cook straight from the fridge — just adjust timing slightly.
Myth: "Resting meat is optional"
During cooking, heat pushes juices to the centre. Resting allows the temperature to equalise and juices to redistribute throughout. Cut a steak immediately and you'll lose 30-40% more juice than one rested 5 minutes.
Myth: "Chicken juice running clear means it's done"
Clear juices are a rough indicator but not reliable. Juices can run clear in undercooked chicken, and red/pink juices can appear in fully cooked poultry (haemoglobin from bones). Use a thermometer: 165°F, always.
How to Rest Meat Properly
Resting is the most underrated step in cooking meat. Here's how to do it right:
Steaks & chops
Place on a warm plate or cutting board. Tent loosely with foil (tight wrapping steams the crust). Rest 5-8 minutes.
Roasts (beef, pork, lamb)
Transfer to a cutting board. Tent loosely with foil. Rest 15-30 minutes depending on size. The meat won't go cold — it's still cooking inside.
Whole chicken / turkey
Rest on the cutting board breast-side up, tented with foil. 15-20 minutes for chicken, 20-30 for turkey. This makes carving easier too.
Brisket / pork shoulder
Wrap in foil, then in old towels, and place in a cooler (no ice). Can hold for 1-4 hours and stay above 140°F. Competition BBQ teams use this technique.
Related Cooking & Kitchen Tools
How to use this tool
Find your meat in the chart below (search or filter by category)
Note the target internal temperature for your desired doneness
Pull the meat from heat 5-10°F BEFORE the target (carryover cooking)
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