The quick answer
Use 165°F for all poultry, 145°F for whole cuts of beef, pork, and lamb (with a 3-minute rest), and 160°F for ground meat. Fish is done at 145°F. These are USDA safe minimums — for preferred doneness in beef, most cooks target 130–135°F for medium-rare regardless of official guidance.
A meat thermometer is the single most reliable way to know whether meat is safe to eat and cooked to the texture you want. Timing and colour are unreliable guides. Temperature is not. This guide gives you the numbers you actually need, for every protein, with the context to use them confidently. If you need a thermometer recommendation, my tested guide to the best Bluetooth meat thermometers covers the top five picks.
Internal temperatures are measured at the thickest part of the meat, away from bone, fat, and the pan. Bone conducts heat differently from muscle; measuring near bone gives a false reading.
Safe internal temperatures by protein
| Protein | USDA Safe Minimum | Rest Time | Notes |
|---|---|---|---|
| Chicken & turkey (whole) | 165°F (74°C) | None required | White and dark meat; juices should run clear |
| Chicken breast (boneless) | 165°F (74°C) | None required | Pull at 160°F — carries over to 165°F while resting |
| Ground chicken / turkey | 165°F (74°C) | None required | No carry-over allowance for ground poultry |
| Beef, pork, lamb — whole cuts | 145°F (63°C) | 3 minutes | Steaks, roasts, chops — see doneness guide below |
| Ground beef / pork / lamb | 160°F (71°C) | None required | Burgers, meatballs, meatloaf |
| Pork — whole cuts | 145°F (63°C) | 3 minutes | Now same as beef since USDA revision; slight pink is safe |
| Fish & shellfish | 145°F (63°C) | None required | Flesh should be opaque and flake easily |
| Tuna / salmon (sushi-grade) | Optional | None required | Many chefs target 125°F for medium; preference-based |
| Eggs / egg dishes | 160°F (71°C) | None required | Quiche, frittata, casseroles |
| Stuffing (inside bird) | 165°F (74°C) | None required | Must reach safe temp independently of bird |
| Leftovers / reheated food | 165°F (74°C) | None required | All reheated food to this temperature |
Beef doneness guide
The USDA safe minimum for beef whole cuts is 145°F, but most cooks target lower internal temperatures based on preferred doneness. Medium-rare beef at 130–135°F is safe for whole cuts because the surface (where bacteria live) reaches much higher temperatures during searing. Ground beef is different — bacteria are mixed throughout, which is why 160°F is required.
| Doneness | Pull Temp | Final Temp (after rest) | Texture |
|---|---|---|---|
| Rare | 120–125°F | 125–130°F | Very red centre, soft, juicy |
| Medium-rare (most popular) | 125–130°F | 130–135°F | Red-pink centre, tender, maximum juiciness |
| Medium | 135–140°F | 140–145°F | Pink centre, firmer, less juicy |
| Medium-well | 145–150°F | 150–155°F | Slight pink, noticeably firmer |
| Well done | 155°F+ | 160°F+ | No pink, firm, less forgiving of poor cuts |
Pull the meat from the heat 5–10°F below your target. Carry-over cooking (the temperature rise during resting) accounts for the difference. Thick cuts (over 1.5 inches) carry over more than thin ones.
Pork and lamb doneness
The USDA updated its pork guidelines in 2011 to align with beef: 145°F with a 3-minute rest. This means properly cooked pork can be slightly pink in the centre — something many home cooks were incorrectly taught to avoid. The pink colour at 145°F is safe. Overcooked, grey, dry pork is not a sign of safety; it is a sign of overcooking.
| Protein | Target Temp | Notes |
|---|---|---|
| Pork loin / tenderloin | 145°F (63°C) | Slight pink at centre is fine and preferred |
| Pork chops | 145°F (63°C) | 3-minute rest; carry-over applies |
| Pulled pork (shoulder) | 195–205°F (91–96°C) | High temp needed for collagen breakdown and pull texture |
| Lamb chops / rack | 130–145°F (54–63°C) | Personal preference; medium-rare at 130–135°F is most common |
| Leg of lamb (whole) | 145°F (63°C) | Or 130–135°F for pink centre — preference-based |
Fish and seafood
Fish is done at 145°F per USDA guidelines, but the practical test is whether the flesh is opaque and flakes easily with a fork. Fish overcooks quickly — the window between underdone and overdone is narrow. A thermometer is more valuable for fish than for almost any other protein because the visual cues are unreliable until it is already too late.
| Seafood | Target Temp | Notes |
|---|---|---|
| Salmon | 125–145°F | 125°F for silky/medium; 145°F for fully cooked |
| White fish (cod, halibut, tilapia) | 145°F (63°C) | Flakes easily; opaque throughout |
| Tuna steak | 125–130°F | Sashimi-grade; higher if preferred well-done |
| Shrimp | 120°F (49°C) or pink/opaque | Overcooked shrimp becomes rubbery instantly |
| Scallops | 130°F (54°C) | Translucent centre acceptable; over 145°F is rubbery |
Low-and-slow: smoking temperatures
Smoking and low-and-slow cooking target much higher final temperatures than standard roasting. The goal is collagen breakdown — turning tough connective tissue into gelatin — which requires sustained heat above 190°F for an extended period. This is why brisket, pulled pork, and ribs are cooked well beyond the 145°F safety minimum.
| Protein | Target Temp | Approximate Time at 225°F |
|---|---|---|
| Brisket (flat + point) | 195–205°F (91–96°C) | 12–18 hours |
| Pulled pork (shoulder / butt) | 195–205°F (91–96°C) | 10–14 hours |
| Ribs (spare or baby back) | 190–203°F (88–95°C) | 5–6 hours (3-2-1 method) |
| Chicken whole | 165°F (74°C) | 3–4 hours |
| Turkey whole | 165°F (74°C) | 6–8 hours |
| Beef short ribs | 200–205°F (93–96°C) | 8–10 hours |
| Lamb shoulder | 195–200°F (91–93°C) | 8–10 hours |
Common mistakes
Checking temperature too early. The internal temperature rises slowly at first, then stalls (especially in large cuts and brisket — this is the ‘stall’ at around 160–170°F), then rises again. Check at the expected time but don’t panic if it’s lower than expected.
Measuring near bone. Bone conducts heat differently. Always measure in the deepest part of the muscle, at least half an inch from any bone.
Not accounting for carry-over. Pull meat earlier than your target. A 2-inch thick steak can rise 10°F during a 5-minute rest. A large roast can rise 15°F or more.
Using a thermometer with a slow response time. A thermometer that takes 20 seconds to register gives you a reading that reflects where the temperature was, not where it is. Faster is better for thin cuts. For long cooks and roasts, response time matters less.
Testing in one spot only. Temperature varies across a piece of meat. Check the thickest point and avoid the centre of any cavity. For large birds, check both the breast and the innermost thigh — they finish at different times. See my full meat thermometer buying guide for how this compares across the whole category.
Related guides
Frequently Asked Questions
What temperature should chicken be cooked to?
Chicken must reach 165F (74C) internal temperature — both white and dark meat. This applies to whole birds, pieces, and ground chicken. There is no leeway: unlike beef, chicken must hit this temperature for food safety.
Is 145F really safe for pork?
Yes. The USDA updated its pork guidelines in 2011. Whole cuts of pork (chops, loin, tenderloin) are safe at 145F followed by a 3-minute rest. A slight pink colour at the centre is normal and safe at this temperature. Only ground pork requires 160F.
What is carry-over cooking and how much does temperature rise?
Carry-over cooking is the continued rise in internal temperature after meat is removed from the heat. The rise depends on size and thickness: a thin steak might rise 5F, a thick roast can rise 10-15F, and a large brisket can rise more during a long rest. Always pull meat before your target temperature to account for this.
What is the stall in smoking and why does it happen?
The stall is a period during smoking when the internal temperature of a large cut (typically brisket or pork shoulder) plateaus at around 155-170F for several hours before rising again. It is caused by evaporative cooling — moisture evaporating from the meat’s surface cools it as fast as the smoker heats it. It is normal and will pass. Wrapping the meat in butcher paper or foil (the Texas Crutch) shortens the stall by reducing evaporation.
Do I need to rest meat after cooking?
Yes, for most cuts. Resting allows the muscle fibres to relax and reabsorb juices that were pushed to the centre during cooking. A steak benefits from 3-5 minutes of rest; a roast from 10-20 minutes; a whole bird from 20-30 minutes. Cutting too early releases these juices onto the cutting board instead of keeping them in the meat.
Once your roast is at temperature and has rested, a meat slicer makes uniform carving far easier than a knife — especially for thin deli-style cuts of brisket, turkey breast, or standing rib roast. See my best meat slicers guide for home options at every budget.
Glenn is the founder of Kitchenware Compare and has spent years researching, testing, and reviewing kitchen appliances, cookware, and gadgets. A lifelong home cook raised in a family that treated every meal as an occasion, Glenn started this site to cut through the noise of conflicting product reviews and give readers honest, practical guidance. When he is not testing the latest air fryer or digging into the specs of a new espresso machine, he can usually be found experimenting with new recipes or hunting for the perfect cast iron skillet at a flea market.
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