Meat Temperature Chart
The Meat Temperature Chart is a cooking reference tool covering meat temperature chart, internal temperature chart, safe cooking temperatures, pork temp chart. Use the chart below to look up values instantly. Printable and downloadable versions are available on this page.
Meat Temperature Finder
Select meat type and desired doneness to get the target internal temp, pull-off temp, and rest time.
Safe Internal Temperature Chart — All Meats
| Meat or Protein Type | USDA Minimum Safe Temp °F | USDA Minimum Safe Temp °C | Rest Time Required |
|---|---|---|---|
| Beef, pork, lamb, veal — steaks, chops, roasts | 145°F | 63°C | 3 minutes |
| Ground beef and ground pork | 160°F | 71°C | None required |
| Whole chicken and turkey | 165°F | 74°C | None required |
| Chicken and turkey parts (breasts, thighs, drumsticks, wings) | 165°F | 74°C | None required |
| Ground chicken and ground turkey | 165°F | 74°C | None required |
| Stuffing cooked inside poultry | 165°F | 74°C | None required |
| Pork ribs and pork shoulder (for texture — not safety) | 145°F safe — 195–205°F for tender pulled pork | 63°C safe — 91–96°C for pulled | 3 min at 145°F; rest 20–30 min when pulled |
| Ham — fresh or raw | 145°F | 63°C | 3 minutes |
| Ham — pre-cooked reheating | 140°F | 60°C | None |
| Fish and shellfish | 145°F | 63°C | None |
| Eggs and egg dishes | 160°F | 71°C | Cook until yolk is firm |
| Leftovers and casseroles | 165°F | 74°C | None |
Source: USDA Food Safety and Inspection Service
Steak Doneness Temperature Chart
| Doneness Level | Pull Off Heat °F | Serving Temp After Rest °F | Pull Off Heat °C | Serving Temp °C | What the Centre Looks Like |
|---|---|---|---|---|---|
| Rare | 120°F | 120–125°F | 49°C | 49–52°C | Red and warm throughout |
| Medium-Rare Most Popular | 125°F | 130–135°F | 52°C | 54–57°C | Pink-red centre |
| Medium | 130°F | 140–145°F | 54°C | 60–63°C | Pink centre |
| Medium-Well | 145°F | 150–155°F | 63°C | 66–68°C | Slight pink trace only |
| Well Done | 155°F | 160°F and above | 68°C | 71°C and above | No pink — fully grey |
The USDA minimum for whole-muscle beef is 145°F with a 3-minute rest. Medium-rare (130–135°F) is safe for whole-muscle steaks because surface pathogens are destroyed during searing. Ground beef must always reach 160°F.
Source: USDA Food Safety and Inspection Service
Chicken and Poultry Temperature Guide
Poultry must always reach 165°F throughout — there is no safe lower doneness level for chicken or turkey, and colour alone is not a reliable indicator of safety.
| Poultry Type | Safe Temp °F | Notes |
|---|---|---|
| Whole roast chicken | 165°F in the thickest part of the thigh not touching bone | Check both thighs and the thickest part of the breast |
| Chicken breasts | 165°F | Juicier when pulled closer to 165°F rather than significantly over |
| Chicken thighs and drumsticks | 165°F safe — many cooks prefer 175–180°F for texture | Dark meat becomes more tender at higher temperatures |
| Whole turkey | 165°F in the innermost part of the thigh and wing and in the stuffing | Verify multiple locations on a large bird |
| Ground chicken or turkey | 165°F throughout | No visual test is reliable for ground poultry |
| Duck | 165°F whole bird — breast is sometimes served at 135°F by some chefs | USDA minimum remains 165°F. Below this is at the cook's risk |
Source: USDA Food Safety and Inspection Service
Pork Temperature Chart
In 2011 the USDA revised the safe minimum temperature for whole pork cuts from 160°F down to 145°F with a 3-minute rest — pork served with a slight pink centre is now considered safe.
| Pork Cut | USDA Safe Temp °F | Recommended Final Temp for Best Texture °F | Notes |
|---|---|---|---|
| Pork chops | 145°F | 145–150°F | A slight pink centre is safe and normal at 145°F |
| Pork tenderloin | 145°F | 145–150°F | Very lean — do not overcook or it becomes dry |
| Pork shoulder for pulled pork | 145°F safe | 195–205°F for pulled texture | Collagen breaks down into gelatin above 195°F making the meat tender and pullable |
| Pork ribs | 145°F safe | 190–200°F for fall-off-the-bone texture | Low and slow cooking at 225–250°F for 4–6 hours required |
| Ground pork and sausage | 160°F | 160°F | No resting required |
Source: USDA 2011 revised pork guidelines
Meat Temperature Finder
Select meat type and desired doneness to get the target internal temperature, pull-off temperature, rest time, and a colour-coded safety indicator.
Frequently Asked Questions
What temperature should chicken be cooked to?
165°F (74°C) throughout — verified in the thickest part. There is no lower safe temperature for chicken or turkey.
What temperature is medium-rare steak?
Pull the steak off heat at 125°F (52°C). After a 5-minute rest the serving temperature will be 130 to 135°F. For a full steak doneness chart see our steak temperature chart.
What temperature should pork be cooked to?
The USDA minimum for whole pork cuts is 145°F (63°C) with a 3-minute rest — updated in 2011. Ground pork must reach 160°F.
Can pork be pink at 145 degrees?
Yes — the USDA confirmed in 2011 that whole-muscle pork is safe with a slight pink centre at 145°F with a 3-minute rest. Pink colour is not an indicator of safety.
What temperature should fish be cooked to?
Fish should reach 145°F (63°C) and be opaque and flaky throughout.
Does resting meat affect safety?
A 3-minute rest at safe temperature is specifically incorporated into the USDA minimums for beef, pork, lamb, and veal. During the rest carryover heat continues to cook the centre slightly and juices redistribute.
How do I know if ground beef is safe to eat?
Ground beef must reach 160°F (71°C) — there is no safe lower temperature for ground meat because pathogens from the surface get mixed throughout during grinding. Never rely on colour alone — ground beef can turn grey before it reaches a safe temperature.
What is the difference between the safe temperature and the ideal texture temperature for pork shoulder?
Pork shoulder is technically safe at 145°F but at that temperature the connective tissue is still tough. To achieve tender pulled pork the internal temperature needs to reach 195 to 205°F so the collagen fully breaks down into gelatin.