Safe Minimum Internal Temperatures
USDA recommended safety guidelines to prevent foodborne illness.
Meat Safety Temperatures
| Meat Type | Safe Temp (°F) | Safe Temp (°C) | Rest Time |
|---|---|---|---|
| Chicken / Poultry | 165°F | 74°C | None required |
| Turkey | 165°F | 74°C | None required |
| Duck | 165°F | 74°C | None required |
| Beef (Steaks, Roasts, Chops) | 145°F | 63°C | 3 minutes |
| Veal | 145°F | 63°C | 3 minutes |
| Pork (Chops, Roasts) | 145°F | 63°C | 3 minutes |
| Lamb | 145°F | 63°C | 3 minutes |
| Goat | 145°F | 63°C | 3 minutes |
| Game (Bison, Elk, Deer) | 145°F | 63°C | 3 minutes |
Note: All ground meats (beef, pork, lamb, game) should be cooked to 160°F (71°C) for maximum safety.
Steak Cooking Temperatures & Doneness
Final temperatures for your preferred finish.
Rare
Cool, red center.
120–130°F
49–54°C
Medium Rare
Warm, red center.
130–135°F
54–57°C
Medium
Warm, pink center.
135–145°F
57–63°C
Medium Well
Slightly pink, firmer center.
145–155°F
63–68°C
Well Done
Fully brown, firm center.
160°F+
71°C+
Pro-Tip: Carryover Cooking
Meat continues to cook even after you remove it from the heat source. The internal temperature will rise by roughly 5 to 10 degrees while resting.
When to pull your steak:
- ✓ Take meat off the heat 5-10°F before it reaches your target temp.
- ✓ Let it rest for 5–10 minutes before slicing to lock in the juices.
Add to your menu:
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.