Meat Temperature Chart & Doneness Guide
Every safe minimum internal temperature published by the USDA, in one chart — plus the chef-standard steak doneness scale with pull temperatures so you know exactly when to take meat off the heat.
USDA safe minimum internal temperatures
| Food | Minimum °F | Minimum °C | Rest time |
|---|---|---|---|
| Beef, veal & lamb (steaks, chops, roasts) | 145°F | 63°C | 3 min |
| Pork (chops, roasts, tenderloin) | 145°F | 63°C | 3 min |
| Ground beef, pork, veal & lamb | 160°F | 71°C | — |
| All poultry (whole, parts, ground) | 165°F | 74°C | — |
| Fish & shellfish — or until flesh is opaque | 145°F | 63°C | — |
| Fresh ham (raw) | 145°F | 63°C | 3 min |
| Precooked ham (to reheat) — 140°F if USDA-inspected plant packaging | 165°F | 74°C | — |
| Egg dishes (casseroles, quiche) | 160°F | 71°C | — |
| Leftovers & casseroles | 165°F | 74°C | — |
Steak doneness chart (beef, lamb)
These are the temperatures used in professional kitchens. Note that the USDA recommends 145°F minimum for whole cuts — rare and medium-rare are below that guideline and carry slightly more risk, a trade-off many steak lovers accept.
| Doneness | Pull from heat at | Final temp after rest | Final °C |
|---|---|---|---|
| Rare | 120°F | 125°F | 52°C |
| Medium rare | 130°F | 135°F | 57°C |
| Medium | 140°F | 145°F | 63°C |
| Medium well | 150°F | 155°F | 68°C |
| Well done | 160°F | 165°F | 74°C |
How to use a meat thermometer correctly
- Insert the probe into the thickest part, avoiding bone (bone conducts heat and reads high).
- For thin cuts like burgers and chops, insert the probe sideways through the edge.
- For whole poultry, check three spots: innermost thigh, innermost wing, thickest breast.
- Start checking about 5–10°F before you expect the target, so you can pull on time.
- Wash the probe with hot soapy water after touching raw meat.
Why rest time counts as cooking
For whole cuts of beef, pork, veal, and lamb, the USDA’s 145°F standard includes a 3-minute rest. During the rest, the internal temperature holds or keeps rising, which continues destroying pathogens while the juices redistribute. Skipping the rest doesn’t just cost you juiciness — it cuts the safety margin the standard is built on.
Frequently asked questions
What is the USDA safe temperature for chicken?
All poultry — whole birds, breasts, thighs, wings, and ground chicken or turkey — is safe at an internal temperature of 165°F (74°C), measured at the thickest part without touching bone.
Is pork safe at 145°F?
Yes. Since 2011 the USDA recommends 145°F (63°C) with a 3-minute rest for whole cuts of pork such as chops, roasts, and tenderloin. A little pink in the center is normal and safe at that temperature. Ground pork still needs 160°F.
Why do steaks get a lower temperature than ground beef?
Bacteria live on the surface of whole cuts, and the surface always gets hot enough during searing. Grinding mixes surface bacteria through the whole batch, so ground beef must reach 160°F (71°C) all the way through.
What does “pull temperature” mean?
Meat keeps cooking after it leaves the heat — the internal temperature typically climbs another 5°F while resting (carry-over cooking). The pull temperature is when to take it off the heat so it coasts up to your target doneness.
Where should I insert the thermometer?
Into the thickest part of the meat, away from bone, fat, and gristle. For whole poultry, check the innermost thigh, the innermost wing, and the thickest part of the breast — all three should read 165°F.
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Sources: USDA FSIS Safe Temperature Chart · USDA: Fresh Pork from Farm to Table