Internal Temperature Chart

Complete reference for safe cooking temperatures. Follow USDA guidelines to ensure food safety and achieve perfect doneness every time.

Red Meat

Beef

Red Meat

Steaks & Roasts

Beef Steak Beef Ribeye Steak Beef Tenderloin Beef Sirloin Beef T-Bone Beef Strip Steak Beef New York Strip

Doneness	Temperature	Description
Rare	120°F 50°C	Cool red center, very soft texture ⚠️ Not recommended for ground beef or pregnant women
Medium Rare	130°F 55°C	Warm red center, tender and juicy ⚠️ Most popular doneness for steaks
Medium	140°F 60°C	Warm pink center, slightly firmer texture
Medium Well	150°F 65°C	Light pink center, firm texture
Well Done	160°F 70°C	Brown throughout, firm texture

Ground

Ground Beef Hamburger Patties Meatballs Meatloaf

Doneness	Temperature	Description
Safe	160°F 70°C	Brown throughout, no pink remaining ⚠️ USDA recommended minimum - never eat undercooked ground beef

Pork

Red Meat

Cuts

Pork Tenderloin Pork Chops Pork Loin Pork Shoulder

Doneness	Temperature	Description
Safe	145°F 65°C	Slightly pink center is acceptable ⚠️ USDA updated guidelines - slight pink is safe with 3-minute rest
Well Done	160°F 70°C	No pink remaining, fully cooked through

Sausages

Italian Sausages Bratwurst Chorizo Fresh Pork Sausages

Doneness	Temperature	Description
Safe	160°F 70°C	Fully cooked through, no pink remaining ⚠️ USDA required minimum for fresh pork sausages - always cook to 160°F

Lamb

Red Meat

Lamb Chops Leg of Lamb Lamb Shoulder Rack of Lamb

Doneness	Temperature	Description
Medium Rare	135°F 55°C	Warm red center, tender and flavorful ⚠️ Recommended doneness for optimal flavor
Medium	145°F 65°C	Pink center, slightly firmer texture
Well Done	160°F 70°C	Brown throughout, firm texture

Poultry

Chicken

Poultry

Chicken Breast Chicken Thighs Whole Chicken Chicken Wings Ground Chicken

Doneness	Temperature	Description
Safe	165°F 75°C	No pink remaining, juices run clear ⚠️ USDA required minimum - check thickest part

Turkey

Poultry

Turkey Breast Whole Turkey Turkey Thighs Ground Turkey

Doneness	Temperature	Description
Safe	165°F 75°C	No pink remaining, juices run clear ⚠️ Check both breast and thigh for whole turkey

Duck

Poultry

Duck Breast Duck Legs

Doneness	Temperature	Description
Medium Rare	135°F 55°C	Slightly pink center, rich flavor ⚠️ Duck breast can be served medium-rare unlike other poultry
Medium	145°F 65°C	Light pink center, tender texture
Well Done	165°F 75°C	No pink remaining, fully cooked

Seafood

Salmon

Seafood

Salmon

Doneness	Temperature	Description
Medium Rare	125°F 50°C	Translucent center, firm texture ⚠️ Use high-quality, sushi-grade salmon for medium-rare
Medium	130°F 55°C	Slightly translucent center, moist and flaky
Medium Well	140°F 60°C	Opaque with hint of pink, still moist
Well Done	145°F 65°C	Opaque throughout, flakes easily ⚠️ USDA recommended minimum for safety

Mahi-mahi

Seafood

Mahi-Mahi

Doneness	Temperature	Description
Medium Rare	130°F 55°C	Slightly translucent center, firm texture ⚠️ Use high-quality, fresh mahi-mahi for medium-rare
Medium	140°F 60°C	Mostly opaque with slight pink center
Well Done	145°F 65°C	Opaque throughout, flakes easily ⚠️ USDA recommended minimum

Tuna

Seafood

Tuna Steak Ahi Tuna Yellowfin Tuna

Doneness	Temperature	Description
Rare	120°F 50°C	Red center, seared exterior ⚠️ Use sushi-grade tuna only for rare preparation
Medium Rare	130°F 55°C	Pink center, warm throughout
Well Done	145°F 65°C	Opaque throughout, flakes easily

Fish

Seafood

Cod Halibut Snapper Bass Grouper

Doneness	Temperature	Description
Safe	145°F 65°C	Flesh flakes easily, opaque throughout ⚠️ Fish should flake easily with a fork

Shellfish

Seafood

Shrimp Lobster Crab Scallops Mussels Clams

Doneness	Temperature	Description
Safe	165°F 75°C	Opaque and firm, shells open (for mussels/clams) ⚠️ Shrimp should be pink and opaque, scallops should be opaque

Food Safety Guidelines

🌡️ Temperature Measurement Tips

• Always use a reliable instant-read thermometer
• Insert thermometer into the thickest part of the meat
• Avoid touching bone, fat, or gristle when measuring
• Clean thermometer between uses to prevent cross-contamination
• Allow meat to rest after cooking - temperature will continue to rise

⏱️ Recommended Resting Times

Small cuts (steaks, chops): 3-5 minutes

Large roasts: 10-20 minutes

Whole turkey/chicken: 15-30 minutes

🔥 Carryover Cooking

Temperature continues to rise during resting

Small cuts: 2-5°F (1-3°C)

Large roasts: 5-10°F (3-6°C)

⚠️ Important Food Safety Notice

These temperatures are based on USDA guidelines for food safety. Always use a calibrated instant-read thermometer and follow proper food handling practices. When in doubt, cook to higher temperatures. This guide is for reference only and does not replace professional food safety training.