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.

Free to use. Runs in your browser.

Safe internal temperatures: 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). UK FSA and USDA agree on these minimums. 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	Notes
Steak (any cut)	Rare	125°F	5 min	Cool red centre. Pull at 120°F, carryover adds 5°F.
Steak (any cut)	Medium-Rare	135°F	5 min	Warm red centre. Most popular doneness for premium cuts. Pull at 130°F.
Steak (any cut)	Medium	140°F	5 min	Warm pink centre. Pull at 135°F.
Steak (any cut)	Medium-Well	150°F	5 min	Slightly pink centre. Pull at 145°F.
Steak (any cut)	Well-Done	160°F	5 min	No pink. Higher risk of dryness. Pull at 155°F.
Beef Roast (prime rib, rib roast)	Rare	125°F	15 min	Large roasts have more carryover. Pull at 115-120°F.
Beef Roast (prime rib, rib roast)	Medium-Rare	135°F	15 min	Pull at 125-130°F. Rest 15-20 min tented with foil.
Beef Roast (prime rib, rib roast)	Medium	140°F	15 min	Pull at 130-135°F. Larger cuts need longer rest.
Ground Beef (burgers, meatloaf)	USDA Minimum	160°F	3 min	Ground meat MUST reach 160°F. Bacteria can be mixed throughout during grinding.
Beef Brisket	Tender	205°F	30 min	Low and slow. Collagen breaks down at 190-205°F. Rest 30-60 min wrapped.
Beef Ribs (short ribs)	Tender	203°F	15 min	Similar to brisket, cook until probe slides in like butter.
Beef Tri-Tip	Medium-Rare	135°F	10 min	Pull at 125-130°F. Slice against the grain.
Corned Beef	Tender	195°F	10 min	Fork-tender. Can go up to 200°F.
Beef Tenderloin (whole)	Medium-Rare	135°F	10 min	Pull at 120-125°F. Significant carryover in thick cut.
Meatballs	Done	165°F	2 min	If mixed with other meats, use 165°F for safety.
Chicken Breast	Done	165°F	5 min	Measure at thickest part. Pull at 160°F, carryover finishes it.
Chicken Thighs	Done	175°F	5 min	165°F is safe, but 175-180°F renders fat for better texture.
Chicken Wings	Done	175°F	2 min	Higher temp renders fat and crisps skin. 175-185°F is ideal.
Chicken Drumsticks	Done	175°F	5 min	Dark meat tastes better at 175°F+. Measure away from bone.
Whole Chicken	Done	165°F	15 min	Measure at innermost thigh (not touching bone). Rest 15-20 min.
Ground Chicken	USDA Minimum	165°F	3 min	All ground poultry must reach 165°F. No exceptions.
Turkey Breast	Done	165°F	15 min	Pull at 160°F. Rest 15-20 min. Carryover to 165°F.
Whole Turkey	Done	165°F	20 min	Check breast AND thigh. Thigh takes longer. Rest 20-30 min.
Ground Turkey	USDA Minimum	165°F	3 min	Same as ground chicken, 165°F minimum.
Duck Breast	Medium-Rare	135°F	5 min	Unlike chicken, duck breast is best at medium-rare. Score the skin.
Duck Breast	Medium	145°F	5 min	Pink centre. Render the fat slowly for crispy skin.
Whole Duck	Done	165°F	15 min	Check innermost thigh. Rest 15 min.
Cornish Hen	Done	165°F	10 min	Small bird, quick cooking. Check thigh at thickest point.
Pork Chops	Done	145°F	3 min	USDA lowered pork minimum from 160°F to 145°F in 2011. Slightly pink is safe and juicy.
Pork Tenderloin	Done	145°F	5 min	Pull at 140°F. Very lean, overcooking dries it out fast.
Pork Loin Roast	Done	145°F	10 min	Pull at 135-140°F. Rest 10-15 min. Carryover adds 5-10°F.
Pork Shoulder / Butt (pulled pork)	Shreddable	205°F	30 min	Low and slow until 195-205°F. Collagen breaks down. Rest 30-60 min wrapped.
Pork Ribs (baby back, spare)	Tender	200°F	10 min	Bend test: pick up with tongs and the rack should crack on the surface.
Ground Pork	USDA Minimum	160°F	3 min	Same as ground beef, must reach 160°F.
Pork Belly	Tender	200°F	10 min	For slicing: 185-190°F. For crispy crackling: broil after cooking.
Ham (pre-cooked, reheat)	Reheated	140°F	10 min	Pre-cooked ham only needs reheating to 140°F. Fresh ham: 145°F.
Ham (fresh, raw)	Done	145°F	10 min	Rest 10-15 min before carving.
Sausage (pork)	Done	160°F	3 min	Ground pork rules: 160°F. Some sausages are pre-cooked (check label).
Bacon	Crispy	N/A	0 min	Cook to visual preference. Already cured/smoked. No temp needed, just crispiness.
Lamb Chops	Rare	125°F	5 min	Cool red centre. Lamb is best at medium-rare to medium.
Lamb Chops	Medium-Rare	135°F	5 min	Warm red centre. Most popular doneness for lamb. Pull at 130°F.
Lamb Chops	Medium	140°F	5 min	Warm pink centre. Pull at 135°F.
Lamb Chops	Well-Done	160°F	5 min	No pink. Higher risk of toughness with lamb.
Rack of Lamb	Medium-Rare	135°F	10 min	Pull at 125-130°F. Rest 10 min tented with foil.
Leg of Lamb	Medium-Rare	135°F	15 min	Large cut, pull at 125°F. Rest 15-20 min.
Leg of Lamb	Medium	145°F	15 min	Pull at 135°F. Carve against the grain.
Lamb Shoulder (slow-roast)	Shreddable	195°F	20 min	Low and slow until fork-tender. Rest 20 min.
Ground Lamb	USDA Minimum	160°F	3 min	All ground meats: 160°F minimum.
Salmon	Medium (recommended)	125°F	2 min	USDA says 145°F, but most chefs serve at 120-125°F for silky texture.
Salmon	USDA Minimum	145°F	2 min	Fully opaque and flakes easily. Safe but drier.
Tuna Steak	Rare (seared)	115°F	1 min	Sushi-grade tuna is best rare. Sear 60-90 seconds per side.
Tuna Steak	Medium-Rare	125°F	1 min	Pink centre. Don't overcook tuna, it dries out fast.
Cod / Halibut / Sea Bass	Done	145°F	2 min	Opaque and flakes with a fork. White fish is done at 140-145°F.
Tilapia / Sole / Flounder	Done	145°F	1 min	Thin fillets cook fast. Check early to avoid overcooking.
Swordfish	Done	145°F	2 min	Dense flesh. Can handle slightly higher temp. Medium is also good at 135°F.
Shrimp	Done	120°F	0 min	Pink, opaque, and C-shaped = done. Overcooked shrimp curl into an O and become rubbery.
Lobster Tail	Done	140°F	2 min	Opaque white flesh. Overcooked = rubber. Pull at 135°F.
Scallops	Done	130°F	0 min	Translucent centre is ideal. Pat completely dry before searing for golden crust.
Crab (whole, legs)	Done	145°F	2 min	Shell turns bright red. Meat is white and opaque.
Mussels / Clams	Done	N/A	0 min	Done when shells open. Discard any that don't open after cooking.
Bison Steak	Medium-Rare	135°F	5 min	Very lean, overcooking ruins it. Treat like beef but cook gentler.
Bison Steak	Medium	140°F	5 min	Maximum recommended. Beyond medium, bison becomes tough.
Venison Steak	Medium-Rare	130°F	5 min	Extremely lean. Best at rare to medium-rare. Overcooking = shoe leather.
Venison Roast	Medium-Rare	135°F	15 min	Low and slow. Pull early, venison has almost no fat for moisture.
Ground Bison / Venison	USDA Minimum	160°F	3 min	Ground game meat: 160°F, same as beef.
Veal Chops	Medium	145°F	5 min	USDA minimum 145°F. Slightly pink is ideal for tenderness.
Rabbit	Done	160°F	5 min	Lean like chicken. Braise legs, quick-cook loins.
Wild Boar	Done	160°F	5 min	Must be well-cooked due to trichinosis risk in wild game.
Elk Steak	Medium-Rare	130°F	5 min	Very lean. Cook like venison, low heat, don't go past medium.

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

Air Fryer Converter

Convert oven recipes to air fryer times & temps

Cups to Grams Converter

Convert cups, tablespoons & teaspoons to grams

Temperature Converter

Convert between °F, °C, and Kelvin

Calorie Calculator

Calculate daily calorie needs

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/FSA-approved minimums with anyone cooking at home

Share this tool

Frequently Asked Questions

What temperature kills bacteria in meat?

Different bacteria are killed at different temperatures. Salmonella in poultry is killed at 165°F (74°C). E. coli in ground beef is killed at 160°F (71°C). For whole-muscle cuts like steak, searing the surface to 160°F+ kills bacteria (the interior is sterile). The USDA minimum temperatures in our chart account for all common pathogens.

Why is the USDA minimum for steak 145°F but chefs serve it at 130°F?

Whole-muscle cuts (steaks, roasts) only have bacteria on the surface, which is killed by searing. The interior is sterile because bacteria can't penetrate intact muscle. Ground beef is different, grinding mixes surface bacteria throughout, which is why it must reach 160°F.

Is slightly pink pork safe to eat?

Yes. In 2011, the USDA lowered the safe minimum for whole pork cuts from 160°F to 145°F (with a 3-minute rest). Pork at 145°F will have a slight pink tinge and is perfectly safe, juicier, and more flavourful than well-done pork.

What is carryover cooking and why does it matter?

After removing meat from heat, residual thermal energy continues cooking the interior. A thick steak can rise 5-7°F during resting. This means you should pull meat BEFORE it reaches your target temperature. For example, pull a steak at 130°F for a final temperature of 135°F (medium-rare).

How long should I rest meat before cutting?

Steaks and chops: 5-8 minutes. Small roasts: 10-15 minutes. Large roasts and whole birds: 15-30 minutes. Brisket and pulled pork: 30-60 minutes (wrapped). Resting allows juices to redistribute, cutting too early loses 30-40% more juice.

Where do I put the thermometer in a whole chicken?

Insert into the innermost part of the thigh, not touching the bone. The thigh is the slowest part to cook. If the thigh reaches 165°F, the rest of the bird is safe. For extra assurance, also check the thickest part of the breast.

Can I eat rare chicken or turkey?

No. All poultry must reach 165°F (74°C). Unlike beef, salmonella can be present throughout poultry meat (not just the surface). There is no safe 'rare' or 'medium-rare' for chicken, turkey, or other poultry, except duck breast, which is treated more like red meat.

Why is duck breast safe at medium-rare but chicken isn't?

Duck breast has a dense, steak-like muscle structure and a thick fat cap that acts as a barrier. When properly sourced and handled, bacteria is primarily on the surface (like beef). However, this applies only to whole duck breast, ground duck must reach 165°F.

What type of meat thermometer should I buy?

An instant-read digital thermometer (like Thermapen or ThermoWorks) reads in 2-3 seconds and costs £15-30 / $15-30. For roasts, a leave-in probe thermometer with an alarm is ideal, you set your target temperature and it alerts you. Avoid old-fashioned dial thermometers (slow and inaccurate).

Is my data saved anywhere?

No. This is a static reference chart. No data is collected, stored, or sent anywhere. Everything runs in your browser.

Results are for general informational purposes only and should be checked before use. They are not professional advice. See our Disclaimer and Terms of Service.