Meat temperatures, sorted.
Pick your meat, pick your cut, see the right internal temperature — in °C or °F.
Browse all meats
Cooking temperature, not time, is what tells you a piece of meat is done. This guide gives you internal temperatures for every common cut at every doneness level — plus food-safety guidance for cuts that should always be cooked through.
Frequently asked questions
Why use internal temperature instead of cooking time?
Time depends on thickness, starting temperature, oven calibration, altitude and a dozen other variables. Internal temperature is the only direct measure of doneness — a good instant-read thermometer makes you a better cook in one afternoon.
Why don't all cuts list every doneness level?
Some cuts shouldn't be served rare — poultry and ground meats must be cooked through for food safety. Other cuts (brisket, shoulder, ribs) are tough until connective tissue breaks down around 88–96 °C, so they have one target: pull-apart tender.
Is medium-rare pork safe?
Modern guidance says yes — the USDA lowered the recommended pork temperature to 145 °F (63 °C) with a 3-minute rest in 2011. A slight blush of pink is fine. Ground pork still needs to be fully cooked through.
Where on the meat do I measure?
The thickest part, away from bone and fat. For whole birds, the deepest part of the thigh. For roasts, the geometric center.
What's carryover cooking?
Heat keeps moving from the hot outside to the cooler center for several minutes after you pull the meat off the heat. A steak pulled at 52 °C will rest to about 55 °C; a large roast can climb 5 °C or more. Pull a little early.