How to Use This Guide
Pick a meat in the quick lookup, or read the full chart. Every figure is shown in both Fahrenheit and Celsius. The chart lists the USDA safe minimum internal temperatures; the doneness table below covers how steak is usually cooked, including the rare and medium-rare steps that sit below the USDA minimum.
Steak Doneness Temperatures
| Doneness | °F | °C | Center |
|---|---|---|---|
| Rare | 120–125°F | 49–52°C | Cool red |
| Medium-rare | 130–135°F | 54–57°C | Warm red |
| Medium (USDA minimum) | 140–145°F | 60–63°C | Warm pink |
| Medium-well | 150–155°F | 66–68°C | Slightly pink |
| Well done | 160°F+ | 71°C+ | Little or no pink |
The USDA minimum for whole cuts of beef, veal and lamb is 145°F with a 3-minute rest. Rare and medium-rare are common in kitchens and restaurants because the contamination on a whole cut sits mainly on the surface, which searing kills, but they are below the official guidance and carry more risk for young children, pregnant people, older adults and anyone immunocompromised.
Where to Insert the Thermometer
Aim for the thickest part of the cut, away from bone, fat pockets and gristle, which heat differently from muscle and give misleading readings. For whole birds, use the innermost part of the thigh without touching bone, and check the thickest part of the breast too. For steaks, chops, chicken breasts and fish fillets, insert from the side into the center rather than straight down. For burgers and meatloaf, go into the center of the thickest part. Wait for the reading to settle — cheaper thermometers creep up for a second or two.
Instant-Read vs Leave-In Thermometers
An instant-read thermometer reads in 2–3 seconds and suits chops, burgers, chicken breasts and fish. A leave-in probe stays in the meat with the display outside the oven or grill, which is better for roasts, whole poultry and anything cooked low and slow, because you can watch the temperature without opening the door and losing heat.
Why Color Isn't Reliable
Ground beef can turn brown before it reaches 160°F, and chicken can stay slightly pink at a safe 165°F, especially near the bone. Pork at 145°F is often pink and perfectly safe, and smoke from a grill can keep meat pink however long it cooks. "Juices run clear" is a rough hint for poultry, not a safety test. The thermometer is the only check that works every time.
Carryover Cooking and Resting
Meat keeps cooking after it leaves the heat, because the outer layers are hotter than the center. A thin cutlet rises 1–2°F; a large roast can rise 5–10°F. Pull steaks and chops about 5°F below your target and roasts a little earlier, then rest them. Resting also lets the muscle fibers relax and hold on to juice that would otherwise run onto the board.
| Cut | Rest |
|---|---|
| Steaks and chops | 3–5 minutes |
| Chicken breasts | 5 minutes |
| Whole chicken | 10–15 minutes |
| Large roasts, whole turkey | 15–30 minutes |
Safe vs Good
The safe temperature is a floor, not a target. A pork chop is safe at 145°F, but many cooks like it at 150–155°F. A chicken breast must reach 165°F; the way to keep it juicy is to pull it at about 160°F and let carryover finish the job, then check that it does reach 165°F. Knowing both numbers is the difference between food that is merely cooked and food that tastes good.
Why Ground Meat Needs a Higher Temperature
On a steak or chop, bacteria sit on the surface, and searing kills them. Grinding mixes that surface all the way through, so ground beef, pork and lamb must reach 160°F in the center, and ground poultry 165°F, with no doneness range.
Chicken vs Pork vs Beef: Why the Numbers Differ
Poultry (165°F) commonly carries Salmonella and Campylobacter, which can be inside the meat as well as on it; 165°F kills them almost instantly, which is why poultry has one fixed number and no "medium-rare". Pork (145°F) used to be 160°F because of trichinosis. The parasite is now extremely rare in US commercial pork, so in 2011 the USDA lowered whole cuts to 145°F with a 3-minute rest — the same as beef. Whole-muscle beef and lamb (145°F) carry their main risk, E. coli, on the surface, which is why the lower doneness levels in the table above are widely eaten, even though the official minimum is 145°F.
Frozen Meat and Fish
You can cook meat straight from frozen; plan on about 50% longer than the thawed time and confirm the final temperature with a thermometer rather than the clock. Fish is done at 145°F, when the flesh turns opaque and flakes at the thickest point. Many cooks take salmon off at 125–130°F for a moist, slightly translucent center, which carries a small extra risk.
Frequently Asked Questions
What temperature is chicken done?
165°F (74°C) in the thickest part — breasts, thighs, wings, whole birds and ground chicken alike. There is no safe "medium" for poultry.
Can pork be a little pink?
Yes. Since 2011 the USDA has put whole cuts of pork at 145°F (63°C) with a 3-minute rest, which can leave the center slightly pink. Ground pork must reach 160°F (71°C).
What temperature is medium-rare steak?
130–135°F (54–57°C). The USDA minimum for whole cuts of beef is 145°F with a 3-minute rest, so medium-rare is a preference below the official guidance.
Why do restaurants serve steak below the USDA minimum?
Whole cuts are seared at high heat, which deals with the surface bacteria the guideline is mainly aimed at. The 145°F figure is a conservative floor for all beef; rare and medium-rare are widely eaten by healthy adults, but the USDA does not endorse them.
Why does temperature keep rising after I take meat off the heat?
Carryover cooking: heat keeps moving from the hotter outside to the center. Pull steaks and chops about 5°F early and rest them 3–5 minutes.
Do I need a different thermometer for grilling?
No. An instant-read thermometer works for every method; a leave-in probe is just more convenient for long grill or smoker cooks because the lid stays shut.
What happens if meat is slightly under temperature?
It depends on the meat. Undercooked poultry and ground meat are the real risks, which is why they have fixed numbers. When in doubt, return the meat to the heat and check again.