Meat Cooking Temperatures
Food Prep & Culinary Standards · 12 specs
Direct Answer
USDA and food safety standards establish strict core internal temperature milestones: Poultry at 165°F (74°C), Ground Meats at 160°F (71°C), and Whole Beef/Pork cuts from Rare (125°F / 52°C) to Well Done (160°F+ / 71°C) with mandatory 3-minute post-cook resting.
Source: USDA Food Safety and Inspection Service (FSIS) / FDA Food Code · Last reviewed Aug 28, 2026
Specs
| Governing Food Safety Agency | USDA FSIS / FDA Food Code §3-401.11 |
| Poultry (Chicken, Turkey, Duck) | 165°F (73.9°C) instantaneous core temperature |
| Ground Meats (Beef, Pork, Lamb) | 160°F (71.1°C) core temperature |
| Whole Beef/Lamb–Rare | 120–125°F (48.9–51.7°C) | Cool red center |
| Whole Beef/Lamb–Medium Rare | 130–135°F (54.4–57.2°C) | Warm red center (Culinary benchmark) |
| Whole Beef/Lamb–Medium | 140–145°F (60.0–62.8°C) | Warm pink center, firming |
| Whole Beef/Lamb–Medium Well | 150–155°F (65.6–68.3°C) | Slight pink center |
| Whole Beef/Lamb–Well Done | 160°F+ (71.1°C+) | No pink, fully coagulated |
| Fresh Pork Steaks & Roasts | 145°F (62.8°C) minimum with 3-minute post-cook rest |
| Fish & Finfish | 145°F (62.8°C) or until flesh is opaque and flakes easily |
| Leftover Reheating | 165°F (73.9°C) rapid core temperature |
| Danger Zone (Bacteria Proliferation) | 40°F to 140°F (4.4°C to 60.0°C) | 2-hour max limit |
Comprehensive Meat Doneness & Temperature Guide
| Meat Category | Target Doneness | Pull Temperature from Heat | Final Rested Core Temp | Visual & Tactile Characteristics |
|---|---|---|---|---|
| Beef / Lamb Steak | Rare | 115–120°F (46–49°C) | 120–125°F (49–52°C) | Bright red, cool-to-warm center, very soft |
| Beef / Lamb Steak | Medium Rare | 125–130°F (52–54°C) | 130–135°F (54–57°C) | Warm red center, optimal myoglobin juiciness, soft |
| Beef / Lamb Steak | Medium | 135–140°F (57–60°C) | 140–145°F (60–63°C) | Warm pink center, yielding firmness, juicy |
| Beef / Lamb Steak | Medium Well | 145–150°F (63–66°C) | 150–155°F (66–68°C) | Trace of pink, firm texture, lower moisture |
| Beef / Lamb Steak | Well Done | 155°F+ (68°C+) | 160°F+ (71°C+) | Fully grey-brown throughout, firm, dry |
| Fresh Pork Chops | USDA Minimum | 140°F (60°C) | 145°F (63°C) + 3 min rest | Pale blush pink, juicy, tender |
| Ground Meats | Safe Minimum | 155°F (68°C) | 160°F (71°C) | No pink, pathogens fully inactivated |
| Poultry (All) | Safe Minimum | 160°F (71°C) | 165°F (74°C) | Clear juices, complete protein denaturation |
| Fish / Seafood | Flaked / Opaque | 140°F (60°C) | 145°F (63°C) | Opaque, fibers separate along myocommata |
Carryover Cooking & The Resting Phase
When cooking whole muscle cuts at high heat, thermal energy concentrates in the outer perimeter of the meat. After removal from the heat source, this heat conducts inward, raising the internal core temperature by 5°F to 10°F (3°C to 6°C) during resting:
- Thick Steaks & Roasts: Pull steaks 5°F below the target doneness. Pull large roasts (prime rib, whole turkey) 10°F below the target doneness.
- Muscle Fiber Relaxation: Resting allows contracted muscle fibers to relax, redistributing expelled water throughout the protein matrix. Slicing immediately causes up to 15% moisture loss onto the cutting board.