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.
Why Rest Times Matter
Resting isn't just about carryover cooking — it also lets juices redistribute throughout the meat instead of spilling out the moment you cut into it. When meat cooks, muscle fibers contract and push moisture toward the center; resting allows those fibers to relax and reabsorb some of that moisture. Cutting immediately after cooking releases juice onto the cutting board instead of staying in the meat, resulting in a drier bite even if the meat was cooked perfectly.
Larger cuts need longer rests: a roast or whole chicken benefits from 10-20 minutes, while a single steak or chop only needs 3-5 minutes.
Why Ground Meat Needs a Higher Temperature Than Whole Cuts
Whole cuts like steak and pork chops can be served below full "well-done" temperature because any surface bacteria gets killed by the sear on the outside, leaving the interior — which was never exposed to contamination — as safe as it looks. Grinding meat mixes surface bacteria throughout the interior, so ground beef, pork, and poultry must reach a higher, more thorough temperature (160°F/165°F) throughout, not just on the surface, to be considered safe.
Do I need a different thermometer for grilling versus oven cooking?
No — an instant-read digital thermometer works the same way regardless of cooking method. For long cooks on a grill or smoker, a leave-in probe thermometer is more convenient since it lets you monitor temperature without repeatedly opening the lid, which lets heat escape and extends cook time.
What happens if I eat meat that's slightly under temperature?
The risk depends on the meat type and how far under temperature it is. Poultry carries the highest risk of foodborne illness (salmonella) if undercooked, which is why 165°F has no "acceptable" lower range the way beef does. For whole-muscle beef and pork, a few degrees under is a texture and safety trade-off rather than an automatic hazard, but when in doubt, return the meat to heat rather than risk it.