Meat Doneness Temperature Guide - Online Reference for Beef, Chicken, Pork

Chicken must reach an internal temperature of 165°F (74°C) to be safe to eat. This applies to all poultry parts—breasts, thighs, wings, and whole birds. At this temperature, harmful bacteria like Salmonella and Campylobacter are killed instantly. Always measure at the thickest part without touching bone. Some chefs pull chicken at 160°F and let carryover cooking bring it to 165°F for juicier results, but this requires precise timing.

Yes! In 2011, the USDA lowered the recommended safe internal temperature for whole pork cuts from 160°F to 145°F (63°C) with a 3-minute rest time. This means pork can have a slight pink blush in the center and still be perfectly safe. The pink color comes from myoglobin, not blood. Ground pork, however, should still be cooked to 160°F (71°C).

Carryover cooking (also called residual heat cooking) is the phenomenon where meat continues to cook after being removed from the heat source. The internal temperature typically rises 3–5°F (2–3°C) during the resting period. This happens because the outer layers of the meat are hotter than the center, and heat continues to travel inward. To account for this, remove meat from heat when it's about 3–5°F below your target temperature. Larger cuts like roasts experience more carryover cooking than thin steaks.

For accurate readings: (1) Insert the thermometer probe into the thickest part of the meat. (2) Avoid touching bone, gristle, or fat—these conduct heat differently and give false readings. (3) For thin cuts like burgers or chicken breasts, insert the probe sideways through the side. (4) Take readings in multiple spots to ensure even cooking. (5) Use a digital instant-read thermometer for the most precise results—analog dial thermometers can be slow and less accurate. (6) Clean the probe between readings to prevent cross-contamination.

Resting time depends on the size of the cut: Small cuts (steaks, chops, chicken breasts): 5–10 minutes. Medium roasts (pork loin, beef rib roast): 10–20 minutes. Large roasts & whole birds (turkey, prime rib): 20–30 minutes. Resting allows juices to redistribute throughout the meat rather than running out when cut. Cover loosely with foil to keep warm without steaming the crust.

Rare (125°F / 52°C): Cool, deep red center. Texture is very soft and tender. Minimal protein coagulation.
Medium Rare (135°F / 57°C): Warm, red center fading to pink. The most popular doneness—tender with more developed flavor.
Medium (145°F / 63°C): Warm pink center, firmer texture. Good balance of juiciness and structure.
Medium Well (150°F / 66°C): Slight hint of pink, mostly brown. Significantly firmer.
Well Done (160°F / 71°C): Brown throughout, firm texture. Maximum protein coagulation—can be dry if overcooked.

For whole cuts of beef (steaks, roasts), eating rare is generally safe because bacteria reside on the surface of the meat, and searing kills them. The interior of whole muscle meat is essentially sterile. However, ground beef should always be cooked to at least 160°F (71°C) because grinding mixes surface bacteria throughout. Those with compromised immune systems, pregnant individuals, young children, and elderly people should exercise extra caution with undercooked meats.

Turkey (like all poultry) must reach 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh. For a whole turkey, check both the breast and thigh separately. The thigh may take longer to reach temperature than the breast. If the breast is done but the thigh needs more time, you can cover the breast with foil to prevent overcooking. Never rely on the pop-up timer that comes with some turkeys—they often trigger too late, resulting in dry meat.

The formula is: °C = (°F − 32) × 5/9. Common conversions for meat: 125°F ≈ 52°C (rare beef), 135°F ≈ 57°C (medium rare), 145°F ≈ 63°C (medium / safe pork), 160°F ≈ 71°C (well done beef / ground meats), 165°F ≈ 74°C (poultry). Use the toggle switch above to instantly see all temperatures in your preferred unit!

Temperature variations within meat are normal due to: (1) Uneven thickness—thinner parts cook faster. (2) Proximity to bone—bone conducts heat differently. (3) Fat content—fatty areas heat at different rates. (4) Grill/pan hot spots. Always check multiple locations, especially the thickest part, and use the lowest reading as your guide. For large roasts, consider using a leave-in probe thermometer to monitor temperature continuously during cooking.