Choose a meat or cut and how you like it cooked to see the final internal temperature, when to take it off the heat, how much it will climb while resting and how long to rest it, with the USDA safe minimum for comparison.
Last updated:
Temperature unit
Enter your values to see the result.
Advertisement
Advertisement
How to use the Meat Temperature Guide
Pick the meat or cut you are cooking.
Choose the doneness for steaks, roasts and chops.
Set the size and cooking method so carryover and rest time fit your cook.
Take it off the heat at the pull temperature, checking the thickest part with a thermometer.
Rest it for the time shown and confirm the final temperature before serving.
USDA safe minimum internal temperatures
These are the safe minimums from the USDA Food Safety and Inspection Service (FSIS) chart. Measure with a food thermometer in the thickest part of the food.
Food
°F
°C
Rest
Beef, pork, veal, lamb: steaks, chops, roasts
145
63
3 min
Ground beef, pork, veal, lamb
160
71
None
All poultry: whole, parts, ground, giblets
165
74
None required
Stuffing (alone or in a bird)
165
74
None
Ham, fresh or smoked (uncooked)
145
63
3 min
Ham, fully cooked, to reheat (USDA-inspected plant packaging)
140
60
None
Ham, fully cooked, repackaged or leftover
165
74
None
Fin fish
145
63
None
Egg dishes
160
71
None
Leftovers and casseroles
165
74
None
Shrimp, lobster, crab, scallops
Cook until flesh is pearly or white and opaque
Clams, oysters, mussels
Cook until shells open during cooking
Doneness temperatures for steaks and roasts
Final temperatures after resting. Cooks pull the meat a few degrees earlier to allow for carryover.
Doneness
Final °F
Final °C
Center looks
Rare
125
52
Cool, bright red
Medium-rare
135
57
Warm, red-pink
Medium
145
63
Pink, firmer
Medium-well
150
66
Slight pink
Well done
160
71
No pink, firm
Rare and medium-rare are below the USDA minimum of 145°F. Pork chops and roasts are safe and juicy at 145°F, which leaves a light blush of pink.
Carryover cooking and resting
When meat comes off the heat, the hotter outside keeps pushing heat into the center. The bigger the piece and the hotter the cooking method, the more it rises: a thin cutlet barely moves, while a large roast from a hot oven can gain 10 to 15°F (5 to 8°C). Sous vide food has no carryover because it is cooked at the target temperature.
Steaks and chops: rest 5 to 10 minutes on a board or warm plate.
Roasts: rest 10 to 20 minutes, loosely tented with foil.
Whole turkey or large roasts: rest 20 to 40 minutes before carving.
Brisket and pork shoulder: rest wrapped for at least 30 to 60 minutes; they hold well in an insulated cooler.
Ground meat and poultry: must reach their full safe temperature before you take them off the heat.
Check a thermometer's accuracy now and then in ice water: it should read 32°F (0°C). Wash the probe in hot soapy water between raw and cooked checks.
Frequently asked questions
What are the USDA safe internal temperatures for meat?
USDA FSIS recommends 145°F (63°C) with a 3-minute rest for beef, pork, veal and lamb steaks, chops and roasts and for raw ham; 160°F (71°C) for ground beef, pork, veal and lamb and for egg dishes; 165°F (74°C) for all poultry, stuffing, leftovers and casseroles; and 145°F for fish.
What temperature is medium-rare steak?
Medium-rare is usually about 130 to 135°F (54 to 57°C) after resting, so many cooks pull a steak at about 130°F. Note that this is below the USDA safe minimum of 145°F for whole cuts.
What is carryover cooking?
Carryover cooking is the rise in internal temperature after food leaves the heat, as hot outer layers keep warming the center. A thin steak may rise 2 to 5°F, while a large roast or turkey cooked hot can rise 10 to 15°F.
How long should meat rest?
USDA requires at least 3 minutes for whole cuts cooked to 145°F. For juiciness, rest steaks and chops about 5 to 10 minutes, roasts 10 to 20 minutes, whole birds 20 to 40 minutes and brisket or pork shoulder 30 minutes or more. Ground meat does not need a rest.
Why cook brisket and pulled pork to over 195°F?
They are safe at 145°F, but tough connective tissue only breaks down into gelatin at around 190 to 205°F. That is why brisket is usually done at about 200 to 205°F and pork shoulder for pulling at about 195 to 205°F.
Is chicken safe at 165°F?
Yes. 165°F (74°C) is the USDA safe minimum for all poultry, measured in the thickest part. Thighs and drumsticks are often cooked to 175 to 185°F for a more tender texture.
Where should I put the meat thermometer?
Insert it into the thickest part of the food, away from bone, fat and gristle. For whole poultry check the breast, the innermost thigh and the innermost wing; for thin items insert from the side.
Are all the tools on FreeToolCabin tested for quality and accuracy?
Yes! Every tool on our site undergoes automated Q/A testing in real browser environments to ensure high precision, correct output, and zero errors. If you happen to spot a bug or have a suggestion, please contact us at [email protected] and our team will review it right away.