WhiskMath

Internal Meat Temperature Chart

Look up the exact internal temperature for any meat and doneness — with USDA-safe minimums flagged.

Target temp
125°F
52°C internal
USDA safe?
No
Below the USDA minimum
  • Below the USDA-safe 145°F minimum — choose a quality whole cut and serve at your own discretion.
  • This doneness is below the USDA-safe minimum internal temperature. Cooking to lower temperatures carries a higher risk of foodborne illness.
  • Always check the temperature with an instant-read thermometer in the thickest part, away from bone, fat, and gristle.
  • Temperatures rise 5–10°F while the meat rests — pull it a few degrees early and let carry-over heat finish the job.
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How to use this calculator

  1. Choose your meat type

    Select beef, pork, poultry, lamb, or fish from the menu.

  2. Pick the doneness

    Choose how you want it cooked — the available options change with the meat type.

  3. Read the target temperature

    The calculator shows the target internal temperature in °F and °C, and whether it meets the USDA-safe minimum.

  4. Check with a thermometer

    Insert an instant-read thermometer into the thickest part, away from bone, and pull the meat a few degrees early to allow for carry-over cooking.

Recommended gear

As an Amazon Associate, WhiskMath earns from qualifying purchases. These picks don't cost you anything extra.

ThermoPro TP19 Digital Meat Thermometer

An accurate instant-read thermometer is the only way to confirm meat has hit a safe internal temperature.

$15-20

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Meater Plus Wireless Meat Thermometer

A wireless leave-in probe tracks the internal temperature in real time for roasts and whole birds.

$100

View on Amazon

Internal meat temperature chart (USDA-safe minimums in bold)

Meat & doneness°F°CUSDA safe?
Beef — rare125°F52°CNo
Beef — medium-rare135°F57°CNo
Beef — medium145°F63°CYes
Beef — medium-well150°F66°CYes
Beef — well done160°F71°CYes
Ground beef160°F71°CYes (required)
Pork — medium145°F63°CYes (3-min rest)
Pork — well done160°F71°CYes
Ground pork160°F71°CYes (required)
Chicken & turkey — all parts165°F74°CYes (required)
Ground poultry165°F74°CYes (required)
Lamb — medium-rare135°F57°CNo
Lamb — medium140°F60°CNo
Lamb — well done160°F71°CYes
Salmon — medium125°F52°CNo
Salmon — well done145°F63°CYes
White fish145°F63°CYes
Tuna — rare (seared)115°F46°CNo
Shrimp145°F63°CYes (or until opaque)

USDA Food Safety and Inspection Service safe minimums: whole cuts of beef/pork/lamb 145°F, all ground meats 160°F, all poultry 165°F, fish 145°F.

Tips & best practices

  • An instant-read thermometer is the only reliable way to know meat is safely cooked — color and timing alone are not accurate.
  • Calibrate your thermometer in ice water: it should read 32°F (0°C). Recalibrate if it drifts.
  • Pull meat 5–10°F below the target temperature and let it rest — carry-over heat finishes the cook and the juices redistribute.
  • Ground meats and poultry have no safe 'rare' or 'medium' — always cook them to the full USDA-safe minimum.
  • For thin cuts or fish, insert the probe sideways into the side of the fillet to get a reading from the center.
  • When in doubt, cook to the USDA-safe minimum — it is the temperature proven to kill harmful bacteria.

Frequently asked questions

What are the USDA-safe minimum internal temperatures?
The USDA Food Safety and Inspection Service sets these safe minimums: 145°F for whole cuts of beef, pork, veal, and lamb (with a 3-minute rest), 160°F for all ground meats, 165°F for all poultry, and 145°F for fish and seafood. Cooking to these temperatures kills harmful bacteria.
What temperature is medium-rare steak?
Medium-rare beef is about 135°F (57°C). It is a very popular steakhouse doneness, but it is below the USDA-safe minimum of 145°F. If you cook to medium-rare, choose a quality whole cut and understand that lower temperatures carry a higher risk of foodborne illness.
Why does ground meat need a higher temperature than steak?
Grinding mixes bacteria from the surface of the meat throughout the entire batch, while a whole steak only has bacteria on the outside that high heat sears away. That is why the USDA requires 160°F for ground beef and pork, and 165°F for ground poultry.
What internal temperature should chicken be?
All poultry — chicken and turkey, whole birds and individual parts, including ground — must reach 165°F (74°C) according to the USDA. There is no safe 'medium' for chicken; 165°F is the target every time.
Is it safe to eat pork at 145°F?
Yes. In 2011 the USDA lowered the safe minimum for whole cuts of pork to 145°F followed by a 3-minute rest, which leaves the meat slightly pink and juicy. Ground pork still needs to reach 160°F.
What temperature should salmon and fish be cooked to?
The USDA-safe minimum for fish and seafood is 145°F (63°C), at which point the flesh is opaque and flakes easily. Many cooks prefer salmon at a lower 125°F for a softer, medium texture, but that is below the USDA-safe minimum.
Why should I pull meat off the heat before it hits the target?
Carry-over cooking continues to raise the internal temperature 5 to 10°F after the meat leaves the heat, as residual heat moves toward the center. Pulling the meat a few degrees early and letting it rest lands it right on target without overcooking.
Where should I insert the thermometer?
Insert an instant-read thermometer into the thickest part of the meat, away from bone, fat, and gristle, which can give a false reading. For poultry, check the thickest part of the thigh and the breast.

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Sources: USDA Food Safety and Inspection Service — Safe Minimum Internal Temperature Chart; FoodSafety.gov — Safe Minimum Cooking Temperatures.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.