Meat Temperature Chart
USDA-verified internal cooking temperatures for beef, pork, chicken, lamb, and seafood. Know when your meat is safe and perfectly done.
⚡ Quick Reference
🥩 Beef & Steak Doneness Chart
The USDA minimum for whole cuts of beef is 145°F with a 3-minute rest. The chart below shows common doneness preferences—anything below 145°F carries increased risk.
| Doneness | Temperature | Description |
|---|---|---|
|
Rare
|
125°F (52°C) | Cool red center, soft texture |
|
Medium-Rare
|
130-135°F (54-57°C) | Warm red center, ideal for most steaks |
|
Medium
USDA Safe
|
145°F (63°C) | Pink center, firmer texture, USDA minimum |
|
Medium-Well
|
150-155°F (66-68°C) | Slightly pink center, firm |
|
Well Done
|
160°F+ (71°C+) | No pink, fully cooked throughout |
📋 Complete Meat Temperature Guide
| Meat | Safe Temp | Notes |
|---|---|---|
| 🐔 Poultry | ||
| Chicken (all cuts) | 165°F (74°C) | Breasts, thighs, wings, whole bird |
| Turkey (all cuts) | 165°F (74°C) | Check breast and thigh separately |
| Ground poultry | 165°F (74°C) | Chicken or turkey burgers, meatballs |
| Duck | 165°F (74°C) | Breast often served 135-145°F (at own risk) |
| 🥩 Beef | ||
| Steaks & roasts | 145°F (63°C) | + 3-minute rest |
| Ground beef | 160°F (71°C) | Burgers, meatloaf, meatballs |
| 🐷 Pork | ||
| Chops, roasts, tenderloin | 145°F (63°C) | + 3-minute rest (updated 2011) |
| Ground pork | 160°F (71°C) | Sausage, pork burgers |
| Ham (pre-cooked) | 140°F (60°C) | Reheating already-cooked ham |
| 🐑 Lamb | ||
| Chops, roasts, leg | 145°F (63°C) | + 3-minute rest |
| Ground lamb | 160°F (71°C) | Lamb burgers, kofta |
| 🐟 Seafood | ||
| Fish (salmon, cod, etc.) | 145°F (63°C) | Or until opaque and flakes easily |
| Shrimp & lobster | 145°F (63°C) | Flesh turns opaque |
| Clams, mussels, oysters | 145°F (63°C) | Shells open when done |
Why Temperature Matters More Than Time
Cooking times vary wildly based on the thickness of your meat, starting temperature, cooking method, and even altitude. A 1-inch steak might take 4 minutes per side on one grill and 6 minutes on another.
Internal temperature is the only reliable measure of doneness. A $15 instant-read thermometer is the single best investment you can make for your cooking.
The temperatures in this guide come directly from the USDA Food Safety and Inspection Service. They represent the minimum internal temperature at which harmful bacteria (Salmonella, E. coli, Listeria) are destroyed.
Why Ground Meat Needs Higher Temperatures
On a whole cut of meat (like a steak), bacteria only live on the surface. High-heat searing kills them quickly, which is why you can eat a rare steak safely.
When meat is ground, surface bacteria get mixed throughout. That's why ground beef needs to reach 160°F internally—the whole patty must get hot enough to kill bacteria, not just the outside.
This is also why restaurants ask about steak doneness but always cook burgers to well-done (unless they grind their own meat fresh).
The Importance of Rest Time
For Safety
The 3-minute rest isn't arbitrary. During rest, the internal temperature holds steady (or rises slightly), giving additional time to destroy pathogens. This is called "carryover cooking."
For Quality
Resting allows muscle fibers to relax and reabsorb juices. Cut a steak immediately and juices pour onto the plate. Rest it 5 minutes and they stay in the meat.
Recommended Rest Times
- Steaks & chops: 3-5 minutes
- Chicken breasts: 3-5 minutes
- Small roasts (3-5 lbs): 10-15 minutes
- Large roasts (5+ lbs): 15-20 minutes
- Turkey: 20-30 minutes (tent with foil)
Frequently Asked Questions
🌡️ Get a Thermometer
An instant-read thermometer is the most useful tool in any kitchen. You'll stop overcooking chicken, nail your steak doneness, and never wonder "is this done?" again.
Look for one with a response time under 3 seconds. The popular Thermapen is excellent but pricey (~$100). The ThermoPro TP19 (~$25) is nearly as fast and a fraction of the cost.