Meat Doneness Temperature Chart Calculator

Use a calibrated instant-read meat thermometer inserted into the thickest part of the meat, away from bone, fat, or gristle. For whole poultry, check the innermost part of the thigh and wing as well as the thickest part of the breast. Clean and sanitize the thermometer probe between uses to avoid cross-contamination.

Yes — the USDA recommends all poultry, including chicken and turkey (whole birds, parts, ground, and stuffing), reach a safe minimum internal temperature of 165°F (74°C). Unlike beef or pork, there is no lower safe option for poultry because harmful bacteria like Salmonella are not fully eliminated at lower temperatures.

For beef steaks, USDA recommends a minimum of 145°F (63°C) with a 3-minute rest — this corresponds to medium doneness. Many cooks prefer medium-rare at 130–135°F for tenderness and flavor. Pork chops and roasts also require a minimum of 145°F (63°C) followed by a 3-minute rest, which may leave a slight pink hue — this is safe and normal.

Overcooked meat typically becomes dry, tough, and shrunken. Using a meat thermometer is the most reliable way to avoid overcooking — remove the meat from heat 5–10°F before the target temperature, as carryover cooking during resting will raise the internal temperature by that amount. Well-done thresholds are generally above 160°F for most meats.

Resting allows juices that have been pushed to the center of the meat during cooking to redistribute evenly throughout the cut, resulting in a juicier and more flavorful result. During this rest, carryover heat also continues to raise the internal temperature by 5–10°F, helping reach your final doneness target without overcooking on the heat source.

Ground meats require higher minimum temperatures than whole cuts because grinding can introduce surface bacteria throughout the product. Ground beef, pork, veal, and lamb must reach 160°F (71°C), while ground poultry (chicken and turkey) must reach 165°F (74°C). There is no such thing as rare or medium-rare ground beef from a food safety standpoint.

Cooking time depends on the meat type, cut thickness, starting temperature, and cooking method. A general rule for oven roasting is 15–30 minutes per pound depending on the meat and desired doneness. However, the most reliable approach is to target the internal temperature rather than relying on time alone — always verify with a thermometer, especially for large roasts and whole poultry.

Not always. The USDA sets minimum safe temperatures based on pathogen elimination research — for example, 145°F for whole beef cuts. Many chefs and diners prefer steaks at 130–135°F (medium-rare), which is below the USDA minimum. For healthy adults cooking whole muscle cuts, medium-rare can be acceptable, but the USDA minimum is always the safest choice, especially for vulnerable groups including children, pregnant women, and the elderly.