Meat temperature chart
This meat temperature chart shows when beef, pork, poultry or fish is done: the target temperature for each doneness, the temperature at which to take it off the heat allowing for carryover cooking, and the safe minimums set by the US agency USDA.
Example: Meat or fish: Beef · Doneness (beef and lamb only): Medium · Cut: Steak, chop or fillet · Show temperature in: Degrees Celsius → Internal temperature: Beef: target 62 °C, take off at 59 °C. Source: USDA FSIS – Safe Minimum Internal Temperature Chart (165 °F poultry, 160 °F ground meat, 145 °F beef/pork/lamb with 3 min rest, 145 °F fish). Updated: .
How it is calculated
A beef steak is medium rare at about 135 °F (57 °C) and medium at 144 °F (62 °C); poultry needs at least 165 °F (74 °C). The meat temperature chart works out the target temperature and the moment to take it off for your type of meat.
How it is calculated
Two things go in: the doneness you want and carryover cooking. Beef and lamb have doneness levels with set temperature ranges, for example rare at 52–55 °C and medium at 60–65 °C. After the meat leaves the heat its internal temperature still rises by about 3–5 °C; the tool allows 3 °C for a steak and 5 °C for a roast. Ground meat, poultry, pork and fish have no doneness level but a safe minimum.
The USDA minimums
- Poultry: 165 °F (74 °C), including ground poultry and stuffing.
- Ground meat: 160 °F (71 °C).
- Beef, pork, veal and lamb as steaks, chops or roasts: 145 °F (63 °C) with at least three minutes of rest.
- Fish and shellfish: 145 °F (63 °C).
Measure with a probe thermometer in the thickest part. Related: the barbecue quantity per person, the egg boiling time calculator, the cooking converter and the temperature converter.
Frequently asked questions
What is the internal temperature of a medium steak?
For beef, medium is about 60–65 °C (140–150 °F); the tool uses 62 °C as the target and suggests taking the steak off at about 59 °C because it keeps cooking.
What internal temperature does chicken need?
At least 165 °F (74 °C), measured at the thickest part of the breast or thigh without touching the bone.
What is the safe temperature for pork?
The USDA gives 145 °F (63 °C) with at least three minutes of rest for steaks, chops and roasts. Ground pork needs 160 °F (71 °C).
Why take the meat off early?
Heat keeps moving from the outside to the center, so the internal temperature still rises by about 3–5 °C after removal.
How accurate are the values?
The minimums come from the US agency USDA and the doneness levels from common kitchen guidance. Thickness of the cut and the thermometer affect the result; authorities in your country may recommend other values.
Sources and legal basis
- USDA FSIS – Safe Minimum Internal Temperature Chart (165 °F poultry, 160 °F ground meat, 145 °F beef/pork/lamb with 3 min rest, 145 °F fish)
- Wikipedia – Doneness (doneness levels of beef and lamb, carryover cooking of 3–5 °C)
As of: · Editorial policy
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