Safe Minimum Internal Temperatures

USDA recommended safety guidelines to prevent foodborne illness.

Meat Safety Temperatures

Meat Type	Safe Temp (°F)	Safe Temp (°C)	Rest Time
Chicken / Poultry	165°F	74°C	None required
Turkey	165°F	74°C	None required
Duck	165°F	74°C	None required
Beef (Steaks, Roasts, Chops)	145°F	63°C	3 minutes
Veal	145°F	63°C	3 minutes
Pork (Chops, Roasts)	145°F	63°C	3 minutes
Lamb	145°F	63°C	3 minutes
Goat	145°F	63°C	3 minutes
Game (Bison, Elk, Deer)	145°F	63°C	3 minutes

Note: All ground meats (beef, pork, lamb, game) should be cooked to 160°F (71°C) for maximum safety.

Steak Cooking Temperatures & Doneness

Final temperatures for your preferred finish.

Rare

Cool, red center.

120–130°F

49–54°C

Chef Recommended

Medium Rare

Warm, red center.

130–135°F

54–57°C

Medium

Warm, pink center.

135–145°F

57–63°C

Medium Well

Slightly pink, firmer center.

145–155°F

63–68°C

Well Done

Fully brown, firm center.

160°F+

71°C+

Pro-Tip: Carryover Cooking

Meat continues to cook even after you remove it from the heat source. The internal temperature will rise by roughly 5 to 10 degrees while resting.

When to pull your steak:

✓ Take meat off the heat 5-10°F before it reaches your target temp.
✓ Let it rest for 5–10 minutes before slicing to lock in the juices.

ADD TO YOUR MENU: *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS