Internal temperature determines two things: whether meat is safe to eat, and how cooked it is. The USDA sets minimum safe temperatures to kill harmful bacteria — these are non-negotiable for food safety. Beyond those minimums, different temperatures produce different textures and doneness levels, from rare to well-done.
This guide covers both: the safe minimums you need to hit, and the target temperatures for your preferred doneness.
Cooking time varies wildly based on thickness, starting temp, heat source, and whether the meat has bones. A thick ribeye and a thin flank steak won't finish at the same time even in the same pan. Internal temperature is the only reliable indicator that meat is done.
USDA safe minimum for whole cuts: 145°F (63°C) with a 3-minute rest. Ground meat: 160°F (71°C).
| Doneness | Internal temp | Description |
|---|---|---|
| Rare | 120–130°F (49–54°C) | Cool red center, very soft |
| Medium-rare | 130–135°F (54–57°C) | Warm red center, tender and juicy |
| Medium | 135–145°F (57–63°C) | Warm pink center, firm but still juicy |
| Medium-well | 145–155°F (63–68°C) | Slightly pink center, less juicy |
| Well-done | 155°F+ (68°C+) | No pink, fully cooked through, firmest texture |
USDA requires 160°F (71°C) because grinding distributes surface bacteria throughout. There's no "medium-rare" ground beef guideline from a safety standpoint — 160°F is the safe minimum.
USDA safe minimum: 145°F (63°C) with a 3-minute rest. Modern pork is safe at this temperature and stays juicy. Older guidelines called for 160°F, which produces dry pork.
| Doneness | Internal temp | Description |
|---|---|---|
| Medium (recommended) | 145°F (63°C) | Slightly pink center, juicy and tender |
| Medium-well | 150–155°F (66–68°C) | No pink, still moist |
| Well-done | 160°F+ (71°C+) | Fully cooked, drier texture |
Pork chops, tenderloins, and roasts are best pulled at 140–145°F, then rested. Ground pork follows the same 160°F rule as ground beef.
Pulled pork and ribs are cooked to much higher temps — 195–205°F (90–96°C) — to break down collagen and make them tender. These cuts have enough fat and connective tissue that they stay moist even at high temps.
USDA safe minimum: 165°F (74°C) for all poultry, whether whole, parts, or ground.
| Cut | Internal temp | Notes |
|---|---|---|
| Chicken breast | 165°F (74°C) | Pull at 160°F, rest to 165°F |
| Chicken thigh / leg | 175–180°F (79–82°C) | Higher temp breaks down connective tissue; dark meat stays juicy |
| Whole chicken / turkey | 165°F (74°C) in thickest part | Check both breast and thigh; thigh may reach 175°F while breast hits 165°F |
| Ground poultry | 165°F (74°C) | Turkey burgers, chicken meatballs |
| Duck breast | 135–140°F (57–60°C) | Served medium-rare like steak; whole duck to 165°F |
USDA safe minimum: 145°F (63°C). Fish is done when it flakes easily with a fork and is opaque throughout.
| Type | Internal temp | Description |
|---|---|---|
| Most fish (salmon, cod, halibut) | 145°F (63°C) | Opaque, flakes easily |
| Tuna / swordfish steaks | 125–130°F (52–54°C) | Medium-rare, warm and pink in center |
| Shrimp | 120–145°F (49–63°C) | Opaque and firm; overcooks quickly past 140°F |
| Scallops | 115–125°F (46–52°C) | Opaque but still translucent in center |
| Lobster | 135–140°F (57–60°C) | Opaque white meat, firm but tender |
When you remove meat from heat, the internal temperature keeps rising for several minutes as residual heat moves from the outer layers toward the center. This is called carryover cooking, and it can add 5–10°F depending on the size and thickness of the cut.
| Cut size | Expected carryover |
|---|---|
| Thin steaks, chicken breasts | 3–5°F (2–3°C) |
| Medium steaks, pork chops | 5–7°F (3–4°C) |
| Thick roasts, whole birds | 7–10°F (4–6°C) |
Rule of thumb: Pull meat from heat 5°F below your target temp for small cuts, 10°F below for roasts. Let it rest, tented loosely with foil, for 5–15 minutes depending on size. The temp will coast up to your target, and the juices redistribute so they don't spill out when you cut into it.
Every time you slice into meat while it's cooking, juices run out onto the cutting board instead of staying inside. Use a thermometer instead — it leaves a tiny puncture that barely affects moisture loss.
If you want medium-rare steak (130–135°F), don't wait until it hits 135°F to pull it — by the time it rests, it'll be 140°F and medium. Pull it at 125–130°F and let carryover do the rest.
Resting isn't optional for large cuts. Meat pulled straight from heat and sliced immediately loses far more juice than meat that rests for 10 minutes. The carry-over cooking also ensures the center finishes cooking without overcooking the exterior.
A ribeye and a flank steak are both beef, but they don't cook the same. Flank steak is lean and benefits from rare to medium-rare (125–135°F); ribeye has more fat and can handle medium (135–145°F) without drying out. Know your cut.
Myoglobin (the protein that makes meat red) changes color from red to pink to brown as it heats, but the transition isn't linear — factors like pH, nitrates from curing, or carbon monoxide exposure (from modified-atmosphere packaging) can make meat look pink even at safe temps or brown even when undercooked. Temp is the only reliable indicator.
| Meat type | USDA safe minimum |
|---|---|
| Beef, lamb, veal (steaks, roasts) | 145°F (63°C) + 3 min rest |
| Ground beef, pork, lamb, veal | 160°F (71°C) |
| Pork (chops, roasts, tenderloin) | 145°F (63°C) + 3 min rest |
| Poultry (chicken, turkey, duck) | 165°F (74°C) |
| Fish and shellfish | 145°F (63°C) |
| Leftovers and casseroles | 165°F (74°C) |
Most thermometers toggle between °F and °C, but if you need to manually convert, use our Celsius to Fahrenheit guide or the Temperature category on the UnitDial converter for exact conversions.
BBQ & Smoking Temperature Guide — Smoker chamber temps and target internal temps for low-and-slow BBQ.
Deep Frying Temperature Guide by Food Type — Fried chicken and seafood need both the right oil temp and safe internal temp.
How to Convert Celsius to Fahrenheit (and Back) — Quick reference for converting between temperature scales.