Meat temperature guide

Structured reference table for common meat internal temperatures.

Calculator input

Always verify doneness with a food thermometer. Color, time, or juice clarity cannot replace safe minimum internal temperatures.

Food

Internal temperature guide

Food	Target	Rest note
Chicken and turkey	74 C / 165 F	Check thickest part
Ground meat	71 C / 160 F	No pink center
Pork whole cuts	63 C / 145 F	Rest 3 minutes
Fish	63 C / 145 F	Opaque and flakes
Beef steak medium-rare	54 C / 130 F	Carryover rises while resting

GUIDE

Reference notes

Thermometer-first guidance

FoodSafety.gov lists safe minimum internal temperatures such as 165 F / 74 C for poultry and leftovers, 160 F / 71 C for ground meats, and 145 F / 63 C with rest time for whole cuts of beef, pork, veal, and lamb.

Rest time and carryover matter

Some whole cuts need rest time after reaching temperature. Sous-vide, smoking, and low-temperature cooking require validated time-and-temperature combinations, not just a final display temperature.

Inputs for Meat temperature guide

Enter Food for the actual recipe, product, and equipment. Treat the output as a baseline, and record the units and input date so the calculation can be reproduced.

Formula and 6 reference rows

The selected row is a lookup, not a prediction. Match the food category exactly and use the note and temperature together.

Frequently asked questions

Why is medium-rare steak below the safe minimum chart?

Many restaurants and home cooks use preference temperatures for intact steaks, but official safety charts use 145 F / 63 C plus rest time for whole cuts. Choose the safer standard for vulnerable guests.

Does cooking time prove safety?

No. Use time only for planning. The safety check is a calibrated thermometer in the thickest part.

What should I verify after using Meat temperature guide?

Check the input units, ingredient or product type, and equipment conditions. For safety and storage topics, manufacturer labels and current official guidance take priority over the calculated date or estimate.