![Meat Temperatures: Safe Minimums and Doneness](https://cdn.slatesource.com/3/6/1/3618efa3-9e9c-41ee-beff-1fe71d5f4193.webp) # Meat Temperatures: Safe Minimums and Doneness - [Made in Slatesource](https://slatesource.com/@steph/meat-temperatures-safe-minimums-and-doneness) - By [Steph](https://slatesource.com/@steph) - Created on Nov 10, 2026 ## Two numbers every cook needs A food thermometer gives you two different pieces of information depending on what you are cooking. The first is the USDA safe minimum: the temperature at which harmful bacteria are destroyed. The second is your target doneness: the temperature at which the meat looks and tastes the way you want it. For whole cuts of beef and lamb, those two numbers are different. For poultry and ground meat, they are the same. The tables below put both numbers in one place, so you never have to cross-reference three browser tabs mid-cook. ![](https://cdn.slatesource.com/3/6/1/3618efa3-9e9c-41ee-beff-1fe71d5f4193.webp) Rawpixel (CC0). Raw beef steaks ready for cooking. ## USDA safe minimum internal temperatures Protein USDA minimum Rest time Celsius Beef, pork, veal, lamb (whole cuts) 145 F 3 minutes 63 C Ground beef, pork, lamb, veal 160 F None required 71 C All poultry (whole, parts, ground) 165 F None required 74 C Fin fish 145 F or flesh flakes easily None required 63 C Shrimp, lobster, crab Flesh pearly and opaque None required n/a Eggs (cooked in shell or fried) Yolk and white firm None required n/a Ham (pre-cooked, USDA-inspected) 140 F None required 60 C Ham (all others) 165 F None required 74 C [fsis.usda.gov](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart?utm_source=slatesource) The 2011 pork update. Before 2011 the USDA required whole pork cuts to reach 160 F. The 2011 revision lowered this to 145 F with a 3-minute rest, bringing pork in line with beef. A finished pork chop or roast may show a slight blush of pink at 145 F and that is perfectly safe. Ground pork still requires 160 F. ## Beef and lamb doneness guide (pull temps account for carryover) Doneness Pull at (F) Final temp (F) Celsius (final) What it looks like Rare 115 to 118 F 120 to 125 F 49 to 52 C Deep red center, very soft Medium-rare 123 to 128 F 130 to 135 F 54 to 57 C Warm red center, slight resistance Medium 133 to 138 F 140 to 145 F 60 to 63 C Warm pink center, firmer Medium-well 143 to 148 F 150 to 155 F 65 to 68 C Faint pink, fully firm Well done 153 F and above 160 F and above 71 C and above No pink, completely firm ## Carryover cooking: why you pull early When you remove meat from a hot pan or grill, the heat stored in the outer layers continues driving toward the center for several minutes. For a thick steak on high heat, the internal temperature can rise 5 to 10 degrees Fahrenheit (3 to 5 C) after leaving the pan. Pull the steak 5 to 7 F below your target final temperature and tent it loosely with foil for 3 to 5 minutes. The carryover does the rest without overcooking the center. Very thin cuts (under half an inch) carry over very little and can be pulled at target temp. ## Poultry and fish at safe temperatures Type Safe temp F Safe temp C Key note Whole chicken or turkey 165 F 74 C Measure in thickest thigh, away from bone Chicken breast 165 F 74 C Pull at 160 F, rest 3 min for carryover Duck breast 165 F 74 C USDA minimum; pink at 155 F is common preference Fish (fin fish) 145 F 63 C Flesh should be opaque and flake easily Salmon (sushi-grade, home cook) 125 to 130 F 52 to 54 C Preference temp; not USDA-safe Shrimp Opaque and pink n/a Flesh curls to a C shape; J shape means overcooked Eggs (scrambled or fried) 160 F 71 C Yolk and white both fully set Ground meat is always 160 F, no exceptions. Grinding distributes surface bacteria throughout the meat. The safety rules that allow medium-rare in a whole steak (surface bacteria destroyed before the center is reached) do not apply to ground beef, ground pork or ground turkey. Cook all ground meat to 160 F (165 F for ground poultry) regardless of how the finished dish is supposed to taste. [USDA FSIS: Safe Minimum Internal Temperature Chart (official)](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart?utm_source=slatesource) [ThermoWorks: Steak temperature and doneness guide](https://www.thermoworks.com/blogs/thermoblog/steak-temperature-guide?utm_source=slatesource)