Every cut on this site in one table, in both °C and °F. Built for printing: the page drops its navigation, prints both temperature scales whichever one you have selected, and repeats the column headers across pages.
Meat Temperature Chart
| Cut | Doneness | Target | Rest |
|---|---|---|---|
| Beef | |||
| Ribeye Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| New York Strip Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Sirloin Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Beef Tenderloin | Medium rare | 54–57 °C129–135 °F | 5 min |
| T-Bone Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Flank Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Skirt Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Hanger Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Prime Rib | Medium rare | 54–57 °C129–135 °F | 20 min |
| Chuck Roast | Pull-apart tender | 88–93 °C190–199 °F | — |
| Beef Brisket | Pull-apart tender | 91–96 °C196–205 °F | — |
| Ground Beef | Safe minimum | 71 °C160 °F | — |
| Pork | |||
| Pork Chop | Medium | 63–65 °C145–149 °F | 3 min |
| Pork Tenderloin | Medium | 63–65 °C145–149 °F | 3 min |
| Pork Loin Roast | Medium | 63–65 °C145–149 °F | 10 min |
| Pork Shoulder | Pull-apart tender | 88–96 °C190–205 °F | — |
| Pork Ribs | Pull-apart tender | 88–93 °C190–199 °F | — |
| Ground Pork | Safe minimum | 71 °C160 °F | — |
| Chicken | |||
| Chicken Breast | Safe minimum | 74 °C165 °F | 3 min |
| Chicken Thigh | Safe minimum | 74 °C165 °F | 3 min |
| Whole Chicken | Safe minimum | 74 °C165 °F | 15 min |
| Ground Chicken | Safe minimum | 74 °C165 °F | — |
| Turkey | |||
| Turkey Breast | Safe minimum | 74 °C165 °F | 10 min |
| Whole Turkey | Safe minimum | 74 °C165 °F | 20 min |
| Ground Turkey | Safe minimum | 74 °C165 °F | — |
| Lamb | |||
| Lamb Chop | Medium rare | 54–57 °C129–135 °F | 3 min |
| Rack of Lamb | Medium rare | 54–57 °C129–135 °F | 10 min |
| Leg of Lamb | Medium rare | 54–57 °C129–135 °F | 15 min |
| Lamb Shoulder | Pull-apart tender | 88–93 °C190–199 °F | — |
| Ground Lamb | Safe minimum | 71 °C160 °F | — |
| Fish | |||
| Salmon | Medium rare | 49–52 °C120–126 °F | — |
| Tuna | Medium rare | 49–52 °C120–126 °F | — |
| Cod | Medium | 54–57 °C129–135 °F | — |
| Halibut | Medium | 54–57 °C129–135 °F | — |
| Mahi-Mahi | Medium | 54–57 °C129–135 °F | — |
| Duck | |||
| Duck Breast | Medium rare | 54–57 °C129–135 °F | 5 min |
| Whole Duck | Medium | 71–74 °C160–165 °F | 15 min |
Temperatures based on: U.S. Department of Agriculture, Food Safety and Inspection Service
coretemps.app/chart/