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Meat Doneness Temperatures

Internal temps for steak, chicken, pork, fish, and more.

Beef steak

FDA safe: 145°F
  • Rarepull 120°F → 125°F
    Cool red center
  • Medium rarepull 130°F → 135°F
    Warm red center, most popular
  • Mediumpull 140°F → 145°F
    Pink center
  • Medium wellpull 145°F → 150°F
  • Well donepull 155°F → 160°F
    Little to no pink

Beef burger / ground beef

FDA safe: 160°F
  • Safe minimum160°F
    Ground meat must be cooked through

Pork chop / loin

FDA safe: 145°F
  • Mediumpull 140°F → 145°F
    Slight pink okay since 2011 USDA update
  • Well donepull 155°F → 160°F

Pork ribs

FDA safe: 145°F
  • Tender195°F
    Collagen breakdown happens 190-205°F

Pork shoulder / pulled pork

FDA safe: 145°F
  • Pullable203°F
    Long and slow, 'feels like soft butter' when probed

Chicken breast

FDA safe: 165°F
  • Donepull 160°F → 165°F
    Pull at 160, carryover brings it to 165

Chicken thigh

FDA safe: 165°F
  • Done175°F
    Higher temp than breast for tenderness

Whole chicken

FDA safe: 165°F
  • Done165°F
    Measured in thickest part of thigh

Turkey

FDA safe: 165°F
  • Donepull 160°F → 165°F
    Thigh; breast can pull at 160

Lamb chop

FDA safe: 145°F
  • Medium rarepull 125°F → 130°F
  • Mediumpull 135°F → 140°F

Salmon

FDA safe: 145°F
  • Medium rare120°F
    Buttery, just-cooked center
  • Medium125°F
  • Done145°F

Tuna steak

FDA safe: 145°F
  • Rare (seared)110°F
    Sushi-grade only
  • Medium rare125°F
  • Done145°F

White fish (cod, halibut)

FDA safe: 145°F
  • Done145°F
    Flakes easily with fork

Shrimp

FDA safe: 145°F
  • Done120°F
    Opaque, C-shape; if it curls into O, overcooked

Eggs

FDA safe: 160°F
  • Soft set145°F
  • Done160°F
    Yolk fully firm

“Pull” means the temperature to remove from heat. Carryover cooking brings it up by another 5-10°F as residual heat moves inward.

About

Search for any meat and see the recommended internal temperature for each doneness level (rare to well done) plus the FDA-recommended safe minimum. Includes carryover heat estimates so you know when to pull from the heat.

How to use

  1. Search a meat.
  2. Read the temps for your preferred doneness.

FAQ

What's carryover cooking?+

Meat keeps cooking after you remove it from heat, rising another 5-10°F as residual heat moves inward. Pull steaks at the temp 5°F below your target.