Meat Temperature Chart

Use this meat temperature chart to cook beef, lamb, chicken, turkey, and fish to the right internal temperature, juicy and safe every time.

Bookmark this meat temperature chart and check it before you cook. Every recipe on The Meat Table uses the temperatures below, and you can jump to the recipe for your cut at the bottom.

A meat thermometer is the only reliable way to know when meat is done. Color and cooking time can both mislead you, so this meat temperature chart lists the safe minimum for each type and the temperature that gives the best texture.

Meat Temperature Chart by Safe Internal Temperature

These are the safe minimum internal temperatures from the USDA. Measure in the thickest part of the meat and away from bone.

The 3 minute rest for beef and lamb is part of the USDA guidance. The other rest times are my recommendations so the juices settle before you cut.

Steak and Lamb Doneness Chart

Many people prefer steak and lamb cooked less than 145°F. This chart shows when to pull the meat off the heat, since it keeps rising 5°F to 10°F while it rests. The USDA recommends 145°F for beef and lamb.

For the steak recipes, see my Cast Iron Ribeye Steak and Air Fryer Steak pages, which have time charts by thickness and doneness.

How to Use a Meat Thermometer

• Insert it in the thickest part – Go into the center of the meat, not the edge.
• Stay away from bone – Bone heats faster and gives a false high reading.
• Check more than one spot – Test two or three places on large cuts and whole birds.
• Wipe it between checks – Clean the probe so you do not spread bacteria from raw to cooked meat.
• Test your thermometer – In a glass of ice water it should read 32°F.

Carryover Cooking and Resting

Large cuts keep cooking after you take them off the heat. A roast or whole bird can rise 5°F to 10°F, and a thin steak rises 3°F to 5°F. Pull the meat a little early, rest it on a cutting board loosely covered, and the juices will stay inside instead of running onto the board.

Recipes with Temperature and Time Charts

Each of these recipes has its own cooking time chart with the temperatures from this meat temperature chart.

• Steak and lamb – Cast Iron Ribeye Steak, Air Fryer Steak, Flank Steak, Garlic Butter Steak Bites, Rack of Lamb, and Lamb Shanks
• Chicken – Whole Chicken in Oven and Baked Chicken Drumsticks
• Turkey – Roast Turkey Breast, Boneless Turkey Breast, and Turkey Burgers
• Fish – Baked Salmon in Foil, Air Fryer Salmon Bites, and Temp for Fried Fish
• Ground meat – Meatloaf and Healthy Ground Beef Recipes

FAQ

What is the safe internal temperature for beef?

The USDA recommends 145°F for beef steaks, roasts, and chops, followed by a 3 minute rest. Ground beef should reach 160°F.

What temperature should chicken be cooked to?

Chicken is safe at 165°F. Thighs and drumsticks taste more tender at 175°F to 185°F, so a few extra minutes helps.

Can I tell if meat is done by its color?

No, color can mislead you. Meat can look done before it is safe, or stay pink when it is fully cooked, so always use a thermometer.

Do I need to rest meat after cooking?

Yes, resting lets the juices settle and finishes the cooking. Beef and lamb need at least 3 minutes, and larger cuts benefit from 10 to 20 minutes.

What temperature is medium rare steak?

Pull the steak at 125°F to 130°F and it will reach 130°F to 135°F after resting. The USDA recommends 145°F for safety.

What kind of meat thermometer should I buy?

An instant read digital thermometer is the most useful for everyday cooking. A probe thermometer with an alarm is great for roasts and whole birds.

For food safety, always cook meat to at least the minimum temperatures from the USDA, and use a clean thermometer each time.

Conclusion

This meat temperature chart takes the guesswork out of cooking. Keep it handy, use a thermometer, and rest your meat, and every steak, roast, bird, and fillet will turn out juicy and safe.