Meat Doneness Temperature Guide
The internal temperature to pull each cut at — every doneness level in °F and °C, with the safe minimum called out.
Target internal temperature
Note: 125°F is below the 145°F safe minimum. This level is only appropriate for whole, intact cuts with a properly seared surface.
| Level | °F | °C |
|---|---|---|
| Rare | 125 | 52 |
| Medium-rare | 132 | 56 |
| Medium | 145 | 63 |
| Medium-well | 152 | 67 |
| Well done | 160 | 71 |
Whole-muscle beef and lamb are safe once the surface is seared; cook to your preferred doneness and rest 5–10 minutes (carryover adds a few degrees).
Reading the temperatures
Doneness is a temperature, not a colour or a time. Pick a category and the guide lists each level with its target internal reading and the safe minimum for that kind of meat. Whole-muscle beef and lamb can be cooked to preference; ground meat, poultry, and fish have a fixed safe floor that shouldn’t be crossed.
The only reliable way to hit these numbers is a thermometer in the thickest part of the meat, away from bone — a good instant-read is the single most useful tool a cook can own.
Frequently Asked Questions
What internal temperature is chicken safe at?
Poultry has a hard safe floor of 165°F (74°C) in the thickest part of the breast — there is no medium-rare chicken. Dark meat is more tender and forgiving cooked further, to around 175–185°F, where the connective tissue softens. Measure away from the bone, which reads hotter than the surrounding meat.
Why do brisket and pulled pork go so far past 'done'?
Tough cuts like brisket, chuck, and pork shoulder are packed with collagen and fat that only break down with prolonged heat. They pass the safe temperature long before they're tender, so you keep going to around 203°F, when a probe slides in with no resistance and the meat slices or pulls apart. Pulling them at a steak temperature would leave them chewy.
Can I eat steak rare but not a burger?
Whole, intact cuts like steak have bacteria only on the surface, which a sear kills, so the interior can safely be cooked to preference. Grinding spreads any surface bacteria throughout the meat, so ground beef and pork must reach 160°F (71°C) and ground poultry 165°F. The tool flags any level below the safe minimum for exactly this reason.
Should I account for carryover cooking?
Yes — meat keeps rising a few degrees after it comes off the heat as residual heat migrates inward, more so on large or high-heat cuts. Many cooks pull steaks and roasts a few degrees short of target and let carryover finish the job during the rest.
General guidance based on common food-safety targets. When in doubt, follow your local food-safety authority, and always verify with a calibrated thermometer.