Meat Cooking Temperature Guide
Safe internal temperatures and doneness levels for all types of meat and poultry.
🥩 Beef, Veal & Lamb (Steaks, Roasts)
| Doneness | °F | °C | Description |
|---|---|---|---|
| Rare | 120–125°F | 49–52°C | Cool red center |
| Medium rare | 130–135°F | 54–57°C | Warm red center — most popular |
| Medium | 140–145°F | 60–63°C | Warm pink center |
| Medium well | 150–155°F | 66–68°C | Slightly pink center |
| Well done | 160+°F | 71+°C | No pink, firm throughout |
🍗 Poultry (Chicken, Turkey, Duck)
| Cut | °F (USDA) | °C | Notes |
|---|---|---|---|
| Whole chicken | 165°F | 74°C | Check thickest part of thigh, not touching bone |
| Chicken breast | 165°F | 74°C | Pull at 155–160°F — carryover finishes it |
| Chicken thighs | 175–180°F | 79–82°C | Better texture at higher temp for collagen breakdown |
| Ground chicken | 165°F | 74°C | Must reach 165°F throughout |
| Turkey (whole) | 165°F | 74°C | Thigh temp. Breast will be done before thigh. |
| Duck breast | 135–140°F | 57–60°C | Unlike chicken, can be served medium-rare safely |
🐷 Pork
| Cut | °F | °C | Notes |
|---|---|---|---|
| Pork chops / loin | 145 + 3 min rest°F | 63°C | Can be slightly pink — USDA updated 2011 |
| Pork shoulder | 195–205°F | 90–96°C | For pulled pork — collagen fully breaks down |
| Pork ribs | 195–205°F | 90–96°C | Bend test: bone pulls back, meat tears easily |
| Ground pork | 160°F | 71°C | Must be fully cooked through |
| Ham (raw) | 145 + 3 min rest°F | 63°C | Pre-cooked ham: heat to 140°F (60°C) |
| Pork belly | 195–200°F | 90–93°C | For braised/slow-cooked — renders fat well |
🐟 Fish & Seafood
| Type | °F | °C | Notes |
|---|---|---|---|
| Fish (general) | 145°F | 63°C | Flakes easily with fork |
| Salmon (restaurant style) | 125–130°F | 52–54°C | Translucent, silky — safe for sushi-grade fish |
| Shrimp | 120°F | 49°C | Just pink/opaque throughout; C-shaped = perfect |
| Scallops | 130°F | 54°C | Opaque, firm but still tender |
| Lobster / crab | 145°F | 63°C | Shell turns bright red, meat opaque white |
⚠️ Food Safety Notes
Always use a calibrated meat thermometer. "Carryover cooking" raises internal temp 5–10°F after removing from heat — rest meat before cutting. USDA minimum safe temperatures shown; personal preference may vary for whole muscle cuts.
Frequently Asked Questions
Why is resting meat important?▼
During cooking, muscle fibers contract and push juices toward the center. Resting (5–20 minutes depending on size) allows fibers to relax and redistribute moisture throughout the meat. A rested steak retains 40% more juices than one cut immediately. Cover loosely with foil to keep warm without steaming.
What is carryover cooking?▼
When you remove meat from heat, the surface temperature is still higher than the center. Heat continues to flow inward, raising the internal temperature 5–10°F for 15–20 minutes. Remove steaks and roasts from heat 5–10°F before your target temperature. Smaller cuts (chicken breast) have less carryover.
Is pink pork safe to eat?▼
Yes — the USDA updated guidelines in 2011. Whole-muscle pork (chops, roasts, tenderloin) is safe at 145°F (63°C) with a 3-minute rest, which may leave a slight pink tinge. This is similar to beef medium. Ground pork must still reach 160°F. The old 160°F for whole pork was unnecessarily conservative.
Can chicken be pink inside?▼
Slightly pink chicken near the bone can still be safe if it reaches 165°F (74°C). Pink color in poultry near bones is a chemical reaction between hemoglobin and carbon monoxide in smoke or heat — not a sign of undercooking. Always verify with a thermometer, not color alone.