How to Use This Guide
Use the quick lookup to find the safe internal temperature for a specific cut, or refer to the full chart below. All temperatures follow current USDA food safety guidelines. Switch between Fahrenheit and Celsius using the toggle.
Where to Insert the Thermometer
Placement matters. For whole birds, insert into the thickest part of the thigh without touching bone. For steaks and chops, insert from the side into the center of the thickest part. For ground meat patties and meatloaf, insert from the top into the center. For roasts, go into the thickest part away from bone and fat pockets.
Frequently Asked Questions
What temperature is chicken done?
Chicken must reach 165°F (74°C) internally — this applies to whole birds, breasts, thighs, wings, and ground chicken. There is no safe "medium" for poultry.
Can pork be a little pink?
Yes. The USDA updated its guidelines in 2011 — whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest, which may leave the center slightly pink. Ground pork must reach 160°F (71°C) throughout.
What temperature is medium-rare steak?
Medium-rare beef is typically 130–135°F (54–57°C). The USDA safe minimum for whole muscle beef is 145°F (63°C) with a 3-minute rest. Rare and medium-rare are widely accepted for healthy adults but carry higher risk for vulnerable populations.
Why does temperature keep rising after I remove meat from heat?
This is carryover cooking. The outer layers of the meat are hotter than the center, and heat continues moving inward after you remove the meat from the heat source. For steaks and roasts, pull off heat about 5°F below your target and rest for 3–5 minutes.
Frequently Asked Questions
What temperature should chicken be cooked to?
All chicken must reach 165°F (74°C) internally — breast, thighs, whole bird, or ground. This is the USDA safe temperature that eliminates salmonella. Unlike beef, there's no safe lower temperature for chicken.
Is it safe to eat medium-rare pork?
Yes. The USDA updated guidelines in 2011 — pork chops, roasts, and tenderloin are safe at 145°F (63°C) with a 3-minute rest. This allows a slightly pink center, which is normal and safe. Ground pork still requires 160°F throughout.
How do I use a meat thermometer correctly?
Insert the probe into the thickest part of the meat, away from bone, fat, or gristle — bones conduct heat faster and give falsely high readings. For thin cuts like chicken breasts, insert from the side through the center. Wait 2–3 seconds for the reading to stabilize before reading.