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.
Safe internal temperatures (USDA FSIS): Beef/pork/lamb steaks and roasts, 145°F (63°C), rest 3 min. Ground meats, 160°F (71°C). All poultry (chicken, turkey, duck), 165°F (74°C). Fish and shellfish, 145°F (63°C). The UK Food Standards Agency takes a different approach: a single general threshold of 70°C for 2 minutes (or equivalent time-temperature combinations) for all meat, with the requirement that poultry and pork are cooked all the way through. Pull meat 5 to 10°F before target to account for carryover cooking during rest.
Toggle °F / °C, search 150+ meat cuts, and view doneness and rest times below.
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 | N/A | 0 min |
| 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 | 0 min |
| Lobster Tail | Done | 140°F | 2 min |
| Scallops | Done | 130°F | 0 min |
| Crab (whole, legs) | Done | 145°F | 2 min |
| Mussels / Clams | Done | N/A | 0 min |
| 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).
General information only. The temperatures shown are USDA FSIS safe-minimum guidance, with the UK Food Standards Agency 70C for 2 minutes standard noted alongside, and are not medical advice. Pregnant women, older adults, young children, and people who are immunocompromised should follow full USDA FSIS and NHS guidance and consult a doctor before eating undercooked meat or fish.
Methodology and sources
Formula or method
This is a static reference lookup, not a calculator. The tool stores 104 pre-authored entries in meatTemperatureDatabase.ts, each carrying a hardcoded tempF value (Fahrenheit), a corresponding tempC value (Celsius), a rest time in minutes, and a notes field. The user filters by meat name or doneness keyword and by category; the page then renders the matching rows. The only runtime conversion is the unit toggle: selecting °C displays the pre-stored tempC field, selecting °F displays the pre-stored tempF field. No arithmetic is performed at runtime. The USDA FSIS safe-minimum temperatures (145°F/63°C for whole-muscle beef, pork, veal, and lamb with a 3-minute rest; 160°F/71°C for all ground meats; 165°F/74°C for all poultry) are baked into the database entries as labelled 'USDA Minimum' doneness rows. The UK Food Standards Agency general threshold of 70°C for 2 minutes is referenced in the quickAnswer string but is not a separate database entry.
Basis and assumptions
- Temperature values are static and sourced from USDA FSIS published safe-minimum internal temperature guidelines (last updated by USDA in 2011 for whole pork cuts, revised to 145°F from 160°F).
- UK Food Standards Agency guidance (70°C for 2 minutes, or equivalent time-temperature combinations) is cited alongside the USDA figures for UK and Australian users but the database entries do not carry separate FSA values.
- Doneness temperatures below the USDA minimum (for example steak at 125°F rare, salmon at 125°F medium) are culinary conventions, not safety minimums; the chart distinguishes these from rows labelled 'USDA Minimum'.
- Celsius values in the database are independently authored (not computed from Fahrenheit at runtime); minor rounding differences (e.g. 57°C for 135°F rather than the exact 57.2°C) reflect standard published rounding in food-safety literature.
- Carryover cooking guidance (pull temperatures 5 to 10°F below target) is editorial advice drawn from culinary practice, not a regulatory requirement.
- The database covers 104 entries across seven categories: Beef (Steaks), Beef (Roasts and Other), Poultry, Pork, Lamb, Seafood and Fish, and Game and Other.
Key handling decisions
- Entries where no thermometer reading is applicable (bacon, mussels and clams) carry tempF: 0, tempC: 0 and restMin: 0; the displayTemp function returns 'N/A' for these rows.
- Duck breast is classified under Poultry but given medium-rare and medium doneness rows rather than the standard 165°F poultry minimum, with a notes field explaining the treatment differs from chicken.
- Wild boar carries a 160°F minimum in the database and notes cite trichinosis risk, reflecting the USDA FSIS guidance that game meat from the wild should not be served below safe minimums.
- Pre-cooked ham is given a 140°F reheating target (not the 145°F fresh-pork minimum), matching USDA FSIS guidance for reheating pre-cooked products.
- Shellfish such as mussels and clams use the visual doneness indicator (shells open) rather than a temperature; this matches FSA and USDA advice for bivalves.
What this tool does not decide
- Whether sub-minimum doneness temperatures (rare steak, salmon at 125°F) are safe for your specific circumstances. Pregnant women, elderly people, young children, and immunocompromised individuals should follow USDA FSIS and NHS/CDC full safe-minimum guidance and consult a doctor or registered dietitian before consuming undercooked meat or fish.
- Whether locally sourced, farm-raised, or wild-caught meat carries different pathogen risks. Consult your local food safety authority (USDA FSIS in the US, Food Standards Agency in the UK, FSANZ in Australia, CFIA in Canada) for guidance on specific sourcing.
- Foodborne illness treatment or diagnosis. If you suspect food poisoning, contact a healthcare professional or NHS 111 (UK), call 911/seek urgent care (US), or contact Health Direct (Australia).
- Commercial kitchen compliance. Food businesses must follow jurisdiction-specific food hygiene regulations (UK Food Safety Act 1990 and Food Hygiene Regulations 2006, US FDA Food Code, Australian Food Standards Code) which may specify temperatures that differ from the home-cook figures in this chart.
Sources
- USDA FSIS: Safe Minimum Internal Temperatures (USDA Food Safety and Inspection Service) last accessed 2026-06-17
- USDA FSIS: USDA Revises Recommended Cooking Temperature for All Whole Cuts of Pork to 145°F (2011 announcement) (USDA Food Safety and Inspection Service) last accessed 2026-06-17
- UK Food Standards Agency: Keeping food safe, cooking and storing food safely (UK Food Standards Agency) last accessed 2026-06-17
- NHS: Food poisoning, prevention (NHS) last accessed 2026-06-17
- CDC: Food Safety, Safe Minimum Cooking Temperatures (US Centers for Disease Control and Prevention) last accessed 2026-06-17
- FSANZ: Meat, safe preparation and storage (Food Standards Australia New Zealand) last accessed 2026-06-17
Last checked: 2026-06-17
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 illness is a serious public health problem: the CDC estimates roughly 48 million Americans get sick from food-borne disease every year, with 128,000 hospitalised and 3,000 deaths (Scallan et al., 2011, covering all food sources). Meat is a major contributor, because pathogens such as Salmonella in poultry, E. coli O157:H7 in ground beef, and Trichinella in pork can survive in undercooked flesh. The USDA minimum temperatures in our chart are the scientifically validated thresholds at which 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)
Common uses
- Checking safe internal temperatures for steak, chicken, and pork
- Working out when to pull meat to account for carryover cooking
- Finding the right rest time for different cuts and sizes
- Toggling between UK/Australia °C and US °F conventions
- Sharing USDA FSIS per-cut safe temperature minimums, and the UK FSA general 70°C/2-minute standard, with anyone cooking at home
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Frequently Asked Questions
What temperature kills bacteria in meat?
Why is the USDA minimum for steak 145°F but chefs serve it at 130°F?
Is slightly pink pork safe to eat?
What is carryover cooking and why does it matter?
How long should I rest meat before cutting?
Where do I put the thermometer in a whole chicken?
Can I eat rare chicken or turkey?
Why is duck breast safe at medium-rare but chicken isn't?
What type of meat thermometer should I buy?
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