Cooking meat to the right temperature is essential for ensuring both safety and flavor. Whether you’re grilling a steak, roasting a chicken, or smoking a brisket, understanding the internal temperature of meat is the key to achieving your desired degree of doneness. This guide breaks down the ideal temperatures for different kinds of meat, from rare to well-done, and provides helpful tips for getting it just right.
Why Meat Temperature Matters
Safety: Proper cooking temperatures kill harmful bacteria like Salmonella and E. coli, making the meat safe to eat.
Flavor and Texture: Undercooking can leave meat tough and chewy, while overcooking can dry it out. The right temperature ensures juiciness and tenderness.
Control: Using a meat thermometer allows precision, especially for expensive cuts or complex recipes.
Degrees of Doneness: What Do They Mean?
Most meats are categorized into different levels of doneness: rare, medium-rare, medium, medium-well, and well-done. These degrees are determined by the internal temperature of the meat, which you can measure with a digital or analog meat thermometer.
Beef
Beef is one of the most versatile meats, and its ideal temperature varies depending on the cut and cooking method.
Doneness
Internal Temp (°F)
Internal Temp (°C)
Description
Rare
120–125°F
49–52°C
Cool red center, very soft texture
Medium-rare
130–135°F
54–57°C
Warm red center, tender and juicy
Medium
140–145°F
60–63°C
Warm pink center, firmer texture
Medium-well
150–155°F
66–68°C
Slightly pink center, less juicy
Well-done
160°F and above
71°C and above
No pink, firm and dry
Tips for Beef:
For steaks, aim for medium-rare to medium for optimal flavor and tenderness.
Ground beef should always be cooked to 160°F (71°C) for food safety.
Pork
Modern pork is leaner than in the past, so cooking it too long can make it dry. The USDA recommends cooking pork to a safe minimum temperature of 145°F (63°C).
Cut
Internal Temp (°F)
Internal Temp (°C)
Description
Medium-rare
135–140°F
57–60°C
Slightly pink, very juicy
Medium
145°F (minimum)
63°C (minimum)
Slightly pink, tender
Well-done
160°F and above
71°C and above
Fully cooked, firm texture
Tips for Pork:
Let pork rest for at least 3 minutes after cooking to redistribute juices.
Avoid overcooking cuts like pork tenderloin or chops to prevent dryness.
Chicken and Poultry
Poultry requires careful cooking to ensure it’s safe to eat. The USDA mandates an internal temperature of 165°F (74°C) for all poultry.
Part
Internal Temp (°F)
Internal Temp (°C)
Description
Chicken Breast
165°F
74°C
Juicy but fully cooked
Chicken Thigh/Leg
170–175°F
77–80°C
More tender when cooked slightly higher
Ground Chicken
165°F
74°C
Fully cooked, safe to eat
Duck
165°F
74°C
For safety (medium-rare is 135°F/57°C)
Tips for Poultry:
Use a thermometer to check the thickest part of the meat (e.g., chicken breast or thigh).
Resting poultry for 5–10 minutes after cooking helps retain its juices.
Lamb
Lamb is often served medium-rare to medium to highlight its tender, slightly gamey flavor.
Doneness
Internal Temp (°F)
Internal Temp (°C)
Description
Rare
125°F
52°C
Cool red center
Medium-rare
130–135°F
54–57°C
Warm red center
Medium
140–145°F
60–63°C
Warm pink center
Well-done
160°F and above
71°C and above
Fully cooked, firm texture
Tips for Lamb:
Roasts and chops are best cooked medium-rare for tenderness.
Lamb shoulder and shank benefit from slow cooking to break down connective tissue.
Seafood
Fish and shellfish have much lower cooking temperature thresholds than red meats or poultry.
Type
Internal Temp (°F)
Internal Temp (°C)
Description
Fish (e.g., Salmon)
125–140°F
52–60°C
Flaky, opaque flesh
Shellfish (Shrimp)
120–125°F
49–52°C
Opaque and firm
Lobster/Crab
140°F
60°C
Bright red shell, opaque meat
Tips for Seafood:
Cook fish until it flakes easily with a fork.
Overcooked seafood becomes rubbery, so remove it from heat as soon as it reaches temperature.
Game Meats
Game meats like venison, bison, and wild boar are leaner than traditional meats and should be cooked carefully to avoid dryness.
Carryover Cooking: Meat continues to cook as it rests. Remove it from heat 5°F (3°C) below the target temperature to avoid overcooking.
Resting Meat: Resting allows juices to redistribute, keeping the meat moist. Rest small cuts for 5–10 minutes and larger cuts (like roasts) for 15–20 minutes.
Know Your Cuts: Different cuts have different ideal temperatures. For example, brisket requires long cooking at low temperatures, while a ribeye steak cooks quickly.
Conclusion
Cooking meat to the perfect temperature is both an art and a science. By understanding the ideal temperatures for each type of meat and their levels of doneness, you can elevate your cooking and impress your guests. For the right thermometer feel free to check out my article The Ultimate Guide to Cooking Thermometers: Precision Tools for Every Kitchen Task.Keep this guide handy, and always use a thermometer for precision. Whether you’re grilling, roasting, or smoking, perfectly cooked meat is just a degree away!
