Safe Meat Cooking Temperatures — USDA Chart
Complete internal temperature chart for beef, pork, chicken, lamb, turkey, fish, and more. Includes USDA safe temps, doneness levels, and carryover cooking guide.
ℹ️ Carryover Cooking
Meat continues cooking after removal from heat. Remove meat 5-10°F (3-5°C) below your target temperature, then let it rest.
Steaks
+5-10°F
(+3-5°C)
Roasts
+10-15°F
(+5-8°C)
Poultry
+5-10°F
(+3-5°C)
Real-World Temperature Scenarios
See how to apply safe cooking temperatures in common kitchen situations with step-by-step guidance.
Example 1: Perfect Medium-Rare Ribeye Steak
You're cooking a 1.5-inch thick ribeye for dinner and want a warm red center. What temperature do you target?
Situation:
1.5" ribeye, target: medium-rare (135°F final)
Temperature Guide:
Pull at 130°F → Rest 5 minutes → Final temp 135°F
Carryover: A 1.5" steak rises ~5°F during rest. Insert thermometer horizontally from the side.
Pro Tip: Let the steak rest on a wire rack, not a plate. A plate traps steam underneath, making the bottom soggy. For a better crust, pat the steak dry, season, and let it sit uncovered in the fridge for 1-2 hours before cooking.
Example 2: Roast Chicken Without Dry Breast Meat
You're roasting a 4-pound chicken and want juicy breast meat, but the thighs need a higher temperature. How do you manage both?
Situation:
4 lb whole chicken — breast needs 165°F, thighs better at 175-180°F
Temperature Guide:
Pull when breast hits 160°F → Rest 10 min → Breast reaches 165°F, thighs reach 175°F
The thighs are closer to the heat source and have more connective tissue, so they naturally run hotter.
Pro Tip: For even cooking, let the chicken sit at room temperature 30 minutes before roasting. Start breast-side down for the first 20 minutes, then flip — this protects the breast while jump-starting the thighs.
Example 3: Juicy Pork Tenderloin (Not Dry)
Your family always cooked pork to 160°F and it was dry. You've heard the guidelines changed. What's the new target?
Situation:
1.5 lb pork tenderloin — want juicy, safe-to-eat result
Temperature Guide:
Pull at 140°F → Rest 5-10 min → Final temp 145°F (USDA safe)
The center will be slightly pink at 145°F — this is safe and intentional per USDA 2011 guidelines.
Pro Tip: Pork tenderloin is very lean and dries out quickly above 145°F. Consider brining (1/4 cup salt per quart water, 30 min) for extra moisture insurance. Sear on all sides first for a flavorful crust.
Example 4: Prime Rib for the Holidays
You're cooking a 10-pound standing rib roast for 12 guests. Everyone wants medium-rare. What's your temperature strategy?
Situation:
10 lb prime rib (4 ribs) — target medium-rare throughout (135°F)
Temperature Guide:
Pull at 120°F → Tent and rest 20-30 min → Final temp 133-135°F
Large roasts have significant carryover (10-15°F). A leave-in probe thermometer is essential for a roast this size.
Pro Tip: Use the reverse sear method: Start at 250°F until internal temp reaches 115°F, then blast at 500°F for 10-15 minutes for the crust. This gives you edge-to-edge medium-rare instead of a gray band around the edges.
Example 5: Safe Burgers at a Backyard BBQ
You're grilling burgers for 20 people including kids. What temperature ensures they're safe without being hockey pucks?
Situation:
Ground beef patties (¾" thick) — must be safe for vulnerable guests
Temperature Guide:
Cook to 160°F internal — no pink, no exceptions for ground meat
Ground beef mixes surface bacteria throughout, so the entire patty must reach safe temp. No rest period needed.
Pro Tip: To keep 160°F burgers juicy: add a panade (1 slice bread + 2 tbsp milk per pound), mix in a tablespoon of mayo, or create a dimple in the center to prevent puffing. Higher fat content (80/20) also helps retain moisture.
Example 6: Salmon — Restaurant-Style vs. USDA-Safe
Your recipe says "cook until salmon flakes easily" but you want that silky, translucent center like restaurants serve. What temp should you target?
Situation:
1" thick salmon fillet — want restaurant texture but also considering guests
Temperature Guide:
Restaurant-style: 120-125°F (translucent) | USDA-safe: 145°F (opaque, flaky)
Compromise: 130-135°F gives a medium texture — slightly translucent center with lower risk than rare.
Pro Tip: For healthy adults, high-quality salmon from reputable sources at 120-130°F is generally considered safe (similar to medium-rare steak logic). For pregnant women, elderly, or immunocompromised guests, cook to the full 145°F USDA recommendation.
Why Internal Temperature Is the Only Reliable Doneness Test
Cooking time calculators, visual cues, and touch tests all have their place, but internal temperature is the only method that's both precise and safe. A 3-pound chicken can take anywhere from 60 to 90 minutes depending on your oven's accuracy, the bird's starting temperature, whether it was brined, and a dozen other variables. An instant-read thermometer eliminates all that guesswork in two seconds.
Beef Internal Temperatures
Beef offers the widest range of doneness options. The USDA recommends a minimum of 145°F (63°C) with a 3-minute rest for whole cuts (steaks, roasts). Ground beef requires 160°F (71°C) with no rest time needed.
| Doneness | Pull (°F) | Pull (°C) | After Rest | Rest Time | Appearance | Best For |
|---|---|---|---|---|---|---|
| Blue Rare | 115°F | 46°C | 120°F | 2-3 min | Cool, purple-red center | Filet mignon, tenderloins |
| Rare | 120°F | 49°C | 125°F | 3-5 min | Cool red center, very soft | Ribeye, NY strip |
| Medium-Rare ★ | 130°F | 54°C | 135°F | 5 min | Warm red center | Most steaks, prime rib |
| Medium | 140°F | 60°C | 145°F | 5 min | Warm pink center | Roasts, fattier cuts |
| Medium-Well | 150°F | 66°C | 155°F | 5-7 min | Slight pink | Well-marbled cuts only |
| Well-Done | 160°F | 71°C | 165°F+ | 5-7 min | No pink, brown throughout | Not recommended for most |
| Ground Beef ⚠️ | 160°F | 71°C | — | None | No pink (mandatory) | All burgers, meatloaf |
★ Chef-recommended for most steaks. Provides best balance of tenderness and flavor.
Beef Cuts — Specific Temperatures
| Cut | Recommended Final | Pull At | Notes |
|---|---|---|---|
| Filet Mignon | 130-135°F | 125-130°F | Very lean; overcooks easily |
| Ribeye | 130-140°F | 125-135°F | Fat renders better at higher temps |
| NY Strip | 130-135°F | 125-130°F | Classic steakhouse cut |
| Prime Rib | 130-135°F | 120-125°F | High carryover (~10-15°F) |
| Brisket (smoked) | 195-205°F | 195°F | Must reach 200°F+ to be tender |
| Short Ribs (braised) | 200-210°F | 200°F | Collagen breaks down at high temp |
| Tri-tip | 130-135°F | 125-130°F | Slice thin against the grain |
| Flank / Skirt Steak | 130-135°F | 125-130°F | Cook hot and fast; slice thin |
Pork Internal Temperatures
The USDA updated its pork guidelines in 2011, lowering the recommended temperature from 160°F to 145°F (63°C) with a 3-minute rest for whole cuts. This means properly cooked pork can and should be slightly pink in the center.
| Doneness | Pull (°F) | Pull (°C) | After Rest | Appearance | Best For |
|---|---|---|---|---|---|
| Medium ★ | 140°F | 60°C | 145°F | Slight pink, juicy | Chops, tenderloin, loin roast |
| Medium-Well | 150°F | 66°C | 155°F | Barely pink | Bone-in chops |
| Well-Done | 160°F | 71°C | 165°F | No pink (old guidelines) | Not recommended |
| Ground Pork ⚠️ | 160°F | 71°C | — | No pink (mandatory) | Sausage, meatballs |
Pork Cuts — Specific Temperatures
| Cut | Recommended Final | Pull At | Notes |
|---|---|---|---|
| Tenderloin | 145°F | 140°F | Very lean; brine for best results |
| Loin Roast | 145°F | 135-140°F | Rest 10-15 min; high carryover |
| Bone-in Chops | 145-150°F | 140-145°F | Bone insulates; takes longer |
| Baby Back Ribs | 195-203°F | 195°F | Must be high for tenderness |
| Spare Ribs | 195-205°F | 195°F | More fat; can go slightly higher |
| Pulled Pork (shoulder) | 200-205°F | 200°F | Collagen must melt for shreddability |
| Ham (pre-cooked) | 140°F | 135°F | Just reheating; already safe |
| Fresh Ham (raw) | 145°F | 140°F | Treat like any pork roast |
★ USDA lowered pork temp to 145°F in 2011. Slightly pink pork is safe and recommended.
Lamb Internal Temperatures
Lamb can be served at lower temperatures similar to beef. The USDA recommends 145°F minimum, but lamb is commonly served medium-rare (130-135°F) at restaurants and is considered safe for healthy adults.
| Doneness | Pull (°F) | Pull (°C) | After Rest | Appearance | Best For |
|---|---|---|---|---|---|
| Rare | 115-120°F | 46-49°C | 125°F | Cool red center | Loin chops |
| Medium-Rare ★ | 125-130°F | 52-54°C | 135°F | Warm red center | Rack, leg, chops |
| Medium | 135-140°F | 57-60°C | 145°F | Warm pink center | Leg roast |
| Medium-Well | 145-150°F | 63-66°C | 155°F | Slight pink | Shoulder |
| Lamb Shank (braised) | 195-205°F | 90-96°C | — | Fall-off-bone tender | Braised dishes |
| Ground Lamb ⚠️ | 160°F | 71°C | — | No pink (mandatory) | Kofta, burgers |
★ Medium-rare brings out lamb's flavor best. The slight "gamey" taste intensifies at higher temperatures.
Poultry Internal Temperatures
All poultry (chicken, turkey, duck, game hen) must reach a minimum of 165°F (74°C) per USDA guidelines. Unlike beef and pork, there is no rare or medium option for poultry.
| Cut | Minimum (°F) | Minimum (°C) | Notes |
|---|---|---|---|
| Whole chicken | 165°F | 74°C | Measure in thickest part of thigh |
| Breast | 165°F | 74°C | Pull at 160°F, rest to 165°F |
| Thighs/Legs | 175–180°F | 79–82°C | Higher temp = better texture |
| Ground chicken/turkey | 165°F | 74°C | No rest needed |
Fish & Seafood
Fish has a lower safe temperature than meat. The USDA recommends 145°F (63°C) for fin fish, but many chefs serve salmon and tuna at lower temperatures.
| Seafood | USDA Min (°F) | Chef Preferred | Notes |
|---|---|---|---|
| Salmon | 145°F | 120–130°F | Translucent center at preferred temp |
| Tuna (steak) | 145°F | 115–120°F | Often served rare/seared |
| White fish | 145°F | 135–140°F | Flakes easily with fork |
| Shrimp | 145°F | — | Cook until pink/opaque |
Understanding Carryover Cooking
Carryover cooking is the continued rise in internal temperature after you remove meat from the heat source. The larger the cut, the more temperature rise to expect.
| Cut / Size | Expected Rise |
|---|---|
| Steaks (1–1.5" thick) | 3–5°F |
| Thick-cut chops | 5–8°F |
| Pork loin roast | 5–10°F |
| Whole chicken | 5–10°F |
| Prime rib / large roast | 10–15°F |
| Fish fillets | 1–3°F |
Frequently Asked Questions
What temperature kills bacteria in meat?
Most foodborne pathogens (salmonella, E. coli, listeria) are killed at 165°F (74°C) instantly. At lower temperatures like 145°F (63°C), bacteria are killed over time — which is why the USDA recommends a 3-minute rest at 145°F for whole cuts. The combination of temperature and time achieves the same level of food safety.
Is pink pork safe to eat?
Yes. Since 2011, the USDA has recommended cooking whole pork cuts to 145°F with a 3-minute rest. At this temperature, pork will have a slightly pink center, which is perfectly safe. The old recommendation of 160°F was based on concerns about trichinosis, which has been effectively eliminated in commercially raised pigs.
Can I eat steak rare?
Whole-muscle steaks are generally safe at lower temperatures because bacteria exist primarily on the surface, which is killed by searing. The USDA recommends 145°F minimum, but many restaurants serve steaks rare (125°F) and medium-rare (135°F). People with compromised immune systems, pregnant women, young children, and the elderly should follow USDA minimums.
What's the USDA minimum for chicken?
All chicken (whole, breasts, thighs, ground) must reach 165°F (74°C). There is no safe lower temperature for poultry under standard home cooking methods. If using sous vide, lower temperatures can be safe when held for extended periods, but that's a specialized technique requiring precise equipment.
Do I really need a meat thermometer?
Yes. The "poke test" and "juices run clear" methods are unreliable. Studies show that visual assessment correctly identifies doneness less than 50% of the time. A basic instant-read thermometer costs about $15 and takes 2–3 seconds to give you a definitive answer. It's the single most impactful tool upgrade for any home cook.
What does "let the meat rest" actually do?
During cooking, heat drives moisture toward the center. If you cut immediately, those concentrated juices run out onto the cutting board. Resting allows the temperature to equalize, the muscle fibers to relax, and the juices to redistribute throughout the meat. The result is more juice in every bite and less on your plate.
How accurate are oven-safe leave-in thermometers?
Most analog (dial) leave-in thermometers are accurate to within ±2–3°F. Digital probe thermometers are accurate to ±1°F and respond faster. For the best results, use a digital instant-read thermometer for spot-checking and a digital probe with a cable or wireless transmitter for monitoring roasts and whole birds in the oven.
Where should I insert the thermometer?
Always insert into the thickest part of the meat, avoiding bone (which conducts heat differently). For steaks, insert horizontally from the side into the center. For roasts and whole poultry, insert into the deepest part of the thigh (for birds) or the center of the thickest section. For burgers and chops, insert from the side into the middle.
Why do restaurant steaks taste better than mine?
Restaurants typically use higher heat (often 700°F+ broilers or cast iron), better marbling grades (Prime vs Choice), and most importantly — precise temperature control. They pull steaks 5–10°F before target and rest them properly. Home cooks often overcook because they don't account for carryover cooking or skip the resting period.
What's the difference between 'pull temperature' and 'final temperature'?
Pull temperature is when you remove the meat from heat. Final temperature is after resting, when carryover cooking has finished. For a medium-rare steak, you pull at 130°F and rest until it reaches 135°F. Always target pull temperature when cooking — final temperature handles itself during rest.
Is ground meat more dangerous than whole cuts?
Yes. Bacteria on whole cuts exist primarily on the surface, which is killed by searing. When meat is ground, surface bacteria gets mixed throughout, so the entire patty must reach safe temperature. This is why ground beef requires 160°F (no pink) while a whole steak can be served rare (125°F) safely.
How do I calibrate my meat thermometer?
Use the ice bath method: Fill a glass with crushed ice and cold water. Submerge the thermometer probe for 30 seconds — it should read 32°F (0°C). For boiling point, submerge in rolling boil — it should read 212°F (100°C) at sea level. Adjust for altitude (1°F lower per 500 feet). If off by more than 2°F, calibrate or replace.
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Authority Sources & References
The safe cooking temperatures in this guide are based on official guidelines from food safety authorities and peer-reviewed culinary science: