KITCHEN KNOW-HOW

MEAT TEMPERATURE GUIDE

A little knowledge and a reliable thermometer go a long way. Use this guide to cook beef, pork, poultry, and ground meats with more confidence.

SAFE TEMPERATURES AT A GLANCE

Reach these temperatures before removing meat from the heat. The rest time is part of the safety recommendation for whole cuts.

BEEF

Steaks, chops & roasts

145°F

63°C · minimum internal temperature

Rest at least 3 minutes
Also applies to lamb and veal steaks, chops, and roasts.

PORK

Steaks, chops & roasts

145°F

63°C · minimum internal temperature

Rest at least 3 minutes
For fresh whole cuts, including pork tenderloin. Ground pork needs 160°F.

POULTRY

Whole birds, pieces & ground

165°F

74°C · minimum internal temperature

Includes ground chicken & turkey
Chicken, turkey, and other poultry all need to reach this minimum.

GROUND MEATS

Beef, pork, lamb & veal

160°F

71°C · minimum internal temperature

Includes burgers & fresh sausage
If your ground meat or sausage contains poultry, cook it to 165°F.

A note on doneness: Doneness describes preference; a thermometer tells you whether you have reached the recommended safe minimum. Rare, medium-rare, and the low end of medium fall below the USDA recommendation of 145°F plus a 3-minute rest. Color alone is not a reliable safety test.

DONENESS RANGES (°F)

BEEF

Rare

120°–125°

Medium rare

130°–135°

Medium

140°–145°

Medium well

150°–155°

Well done

160°–165°

PORK

Medium

140°–145°

Medium well

150°–155°

Well done

160°–165°

LET YOUR THERMOMETER DO THE WORK

Find the right spot

Check the thickest part, keeping the probe away from bone, fat, and gristle. For thin burgers or chops, insert the thermometer from the side into the center.

Check before you finish

Read the temperature before removing meat from the heat. Check more than one spot. For a whole bird, check the innermost thigh and wing and the thickest part of the breast.

Give it time to rest

After beef, pork, lamb, or veal steaks, chops, and roasts reach 145°F, wait at least 3 minutes before carving or eating. Clean the thermometer with hot, soapy water after use.

Need a thermometer? Shop a meat thermometer.

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Temperature recommendations: FoodSafety.gov safe minimum internal temperatures. Thermometer guidance: USDA Food Thermometers.

Reviewed September 27, 2026. This guide covers conventional cooking of the meats listed above.