Meat Temperature Chart

Safe internal temperatures and doneness targets — the only reliable doneness test.

Quick lookup

Target

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Safe minimum

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Use a meat thermometer in the thickest part, away from bone or fat. Temperatures below follow USDA safe-minimum guidance; "doneness" temps for beef and lamb are culinary preferences above the safe minimum. Rest meat after cooking — the temperature keeps rising several degrees (carryover).

Full meat temperature chart

Meat	°C	°F
Beef / lamb — rare	52	125
Beef / lamb — medium-rare	57	135
Beef / lamb — medium	63	145
Beef / lamb — medium-well	68	155
Beef / lamb — well done	71	160
Beef / pork / lamb — safe minimum (whole cuts, rest 3 min)	63	145
Pork chops / roast (juicy)	63	145
Ground beef / pork / lamb	71	160
Chicken & turkey (all cuts)	74	165
Ground poultry	74	165
Fish	63	145
Ham (fresh, raw — cook)	63	145
Ham (pre-cooked — reheat)	60	140

Safe vs. doneness temperatures

For food safety, the USDA sets minimum internal temperatures: 63 °C (145 °F) for whole cuts of beef, pork and lamb (with a 3-minute rest), 71 °C (160 °F) for ground meats, and 74 °C (165 °F) for all poultry. Steak "doneness" levels (rare, medium and so on) are personal preference — just note that rare and medium-rare beef sit below the safe minimum, which is generally accepted for whole, intact cuts but not for ground meat or poultry.