Meat Temperature Guide
Internal temperature is the only reliable way to know when meat is cooked. Resting time matters too — carry-over cooking raises the internal temperature 5–10°F after you pull it from the heat.
Beef, Lamb & Veal
| Doneness | Remove at | Final temp (after rest) |
|---|---|---|
| Rare | 118°F / 48°C | 120–125°F / 49–52°C |
| Medium-rare | 128°F / 53°C | 130–135°F / 54–57°C |
| Medium | 138°F / 59°C | 140–145°F / 60–63°C |
| Medium-well | 148°F / 64°C | 150–155°F / 66–68°C |
| Well done | 155°F / 68°C | 160°F+ / 71°C+ |
Poultry
| Type | Remove at | Notes |
|---|---|---|
| Whole chicken or turkey | 155°F / 68°C (breast) | Carry-over takes it to 165°F. Check thigh separately — it should reach 170–175°F. |
| Chicken breast (boneless) | 155°F / 68°C | Rest 5 min. Juicy, not dry. |
| Chicken thighs, legs, wings | 165°F / 74°C | Dark meat benefits from a higher final temp; collagen renders fully. |
| Duck breast | 125°F / 52°C (medium-rare) | Duck breast is served pink. Score the skin, render slowly. |
| Ground poultry | 165°F / 74°C | No resting discount — ground meat needs the full 165°F. |
Pork
| Type | Remove at | Final temp (after rest) |
|---|---|---|
| Chops, tenderloin, loin roast | 140°F / 60°C | 145°F / 63°C |
| Shoulder, butt (for pulled pork) | 200–205°F / 93–96°C | Rendered collagen, not a safety temp. |
| Ground pork | 160°F / 71°C | Safe temp, no resting reduction. |
Fish & Shellfish
| Type | Remove at | Notes |
|---|---|---|
| Fin fish (salmon, cod, halibut) | 120°F / 49°C (medium) | Flakes at 125°F. White fish can go to 130°F without drying. |
| Tuna | 110°F / 43°C (rare) | Serve immediately, no resting needed. |
| Shrimp, scallops | 120°F / 49°C | Cook until opaque and firm. Small scallops cook in 90 seconds. |
How to measure
Insert the probe into the thickest part of the meat, away from bone, fat, or gristle. For irregular cuts, check in several places. Let the reading stabilize (3–5 seconds on a digital thermometer). Always clean the probe between checks with hot, soapy water.
USDA safe minimums
The USDA publishes the following bare-minimum safe temperatures. The table above uses recommended pull temperatures that account for carry-over cooking and produce better texture.
- Beef, pork, lamb, veal (steaks, chops, roasts): 145°F with 3 min rest
- Ground meats (beef, pork, lamb): 160°F
- Poultry (whole, parts, ground): 165°F
- Fish: 145°F
Sources
Temperatures compiled from USDA FSIS safe minimum internal temperature guidelines and the Institute of Culinary Education's recommended doneness standards. Always use a calibrated digital thermometer.