Internal temperature guide
Safe internal temperatures, doneness and barbecue temperatures for every meat, with resting times.
Medium-rare, after resting
130 °F (54 °C)
Take it off the heat at about 120–125 °F (49–52 °C): the temperature keeps rising while it rests.
Below the USDA safe minimum of 145 °F (62.8 °C) with a 3-minute rest.
USDA safe minimum internal temperatures
These are the temperatures the USDA says meat, poultry and fish must reach, measured with a food thermometer before you take them off the heat. You can't see, smell or taste harmful bacteria, so a thermometer is the only way to be sure.
| Food | Minimum internal temperature | Rest time |
|---|---|---|
| Beef, pork, veal and lamb Steaks, chops and roasts | 145 °F (62.8 °C) | At least 3 minutes |
| Ground meats Burgers, meatballs and meatloaf of beef, pork, veal or lamb | 160 °F (71.1 °C) | – |
| All poultry Whole bird, breasts, legs, thighs, wings, giblets and stuffing | 165 °F (73.9 °C) | – |
| Ground poultry Ground chicken or turkey, chicken burgers | 165 °F (73.9 °C) | – |
| Ham, fresh or smoked (uncooked) Fresh ham, uncooked smoked ham | 145 °F (62.8 °C) | At least 3 minutes |
| Fully cooked ham, to reheat Hams packaged in usda-inspected plants. Reheat all other cooked hams to 165 °F (73.9 °C). | 140 °F (60 °C) | – |
| Fish and shellfish Salmon, shrimp, scallops | 145 °F (62.8 °C) | – |
| Leftovers and casseroles Reheated meat, poultry and casseroles | 165 °F (73.9 °C) | – |
Steak and roast doneness: beef and lamb
Doneness is a matter of taste, not safety. These are final temperatures, after resting: take the meat off the heat 5 to 10 °F below them, because the temperature keeps rising while it rests. Rare, medium-rare and medium are below the USDA safe minimum of 145 °F (62.8 °C) with a 3-minute rest.
| Doneness | Final temperature | Take it off the heat at |
|---|---|---|
| Rare Below the USDA minimum | 125 °F (52 °C) | 115–120 °F (46–49 °C) |
| Medium-rare Below the USDA minimum | 130 °F (54 °C) | 120–125 °F (49–52 °C) |
| Medium Below the USDA minimum | 140 °F (60 °C) | 130–135 °F (54–57 °C) |
| Medium-well | 150 °F (66 °C) | 140–145 °F (60–63 °C) |
| Well-done | 160 °F (71 °C) | 150–155 °F (66–68 °C) |
Ground meat is different: burgers should always reach 160 °F (71.1 °C).
Barbecue temperatures: brisket, pulled pork and ribs
Brisket, pork shoulder and ribs are safe at 145 °F (62.8 °C), but they're cooked low and slow far beyond that, until the tough connective tissue breaks down and the meat turns tender. These are serving temperatures, not safety figures. Go by feel too: a probe or skewer should slide in with little resistance.
| Cut | Done at |
|---|---|
| Brisket, for slicing | 195 °F (91 °C) |
| Brisket, to shred or chunk | 205 °F (96 °C) |
| Pork shoulder or butt (pulled pork) The bone slips out easily. | 185–190 °F (85–88 °C) |
| Pork ribs Safe at 145 °F, best enjoyed at 180 °F. | 180 °F (82 °C) |
| Pork belly Or until fork-tender when pierced with a skewer. | 190 °F (88 °C) |
| Pork chops, loin and tenderloin The National Pork Board gives 145 to 160 °F for these cuts, with a 3-minute rest. | 145–160 °F (62.8–71.1 °C) |
How to take the temperature
Use a digital food thermometer in the thickest part of the meat, away from bone. On cuts thinner than ¾ inch, insert it from the side. On roasts, push the probe deep and draw it out slowly: the lowest reading is the center. Take more than one reading.
Why let meat rest
The USDA's 145 °F (62.8 °C) for steaks, chops and roasts comes with a rest of at least 3 minutes before eating. While meat rests, its internal temperature keeps climbing a few degrees, which is why you take it off the heat early for a given doneness.
Frequently asked questions
Sources
- USDA FSIS, Safe Minimum Internal Temperature Chart (last updated April 14, 2025).
- America's Test Kitchen, Serving Temperatures for Meat.
- National Pork Board, Pork Cooking Temperature.
- National Pork Board, Smoking Pork.
- Beef. It's What's For Dinner (Beef Checkoff), Classic Smoked Beef Brisket.
Checked on October 19, 2026.