Meat Temperature Chart & Calculator

Look up the safe minimum internal temperature for any meat, in Fahrenheit and Celsius. For steaks and roasts, you can also see the common chef doneness temperatures.

How to use the Meat Temperature Chart & Calculator

Choose the food you are cooking.
For whole cuts of beef, pork or lamb, optionally choose a doneness.
Cook until a food thermometer in the thickest part reads the target.

How it works

Safe minimum temperatures follow the widely published USDA guidance. “Rest time” means letting meat stand after cooking, during which the temperature stays high and continues to kill bacteria. Doneness temperatures for steak (rare to well done) are culinary targets; temperatures below 145 °F are below the USDA safe minimum.

Safe minimum internal temperatures

Food	°F	°C	Rest
Beef, pork, veal & lamb (steaks, chops, roasts)	145 °F	63 °C	3 min
Ground beef, pork, veal & lamb	160 °F	71 °C	—
Poultry — whole, parts & ground (chicken, turkey, duck)	165 °F	74 °C	—
Fresh or smoked ham (raw)	145 °F	63 °C	3 min
Fully cooked ham, reheated (USDA-inspected package)	140 °F	60 °C	—
Fish & shellfish	145 °F	63 °C	—
Egg dishes	160 °F	71 °C	—
Leftovers & casseroles	165 °F	74 °C	—

Frequently asked questions

What temperature should chicken be cooked to?

165 °F (74 °C) for all poultry, including ground chicken and turkey.

What is medium-rare steak temperature?

About 130–135 °F (54–57 °C). The USDA safe minimum for whole cuts is 145 °F (63 °C) with a 3-minute rest.

What temperature should pork be?

145 °F (63 °C) with a 3-minute rest for chops and roasts; 160 °F (71 °C) for ground pork.