Meat Temperature Guide

Meat Temperature Guide (source: ChefsTemp). Use a digital thermometer inserted midway into the meat, away from the bone.

Steak, Lamb, Beef, Veal — USDA minimum 145°F (63°C)

• Extra-rare / Blue: 110–120°F (43–49°C)
• Rare: 120–130°F (49–54°C) — carryover raises temp 5–10°F (2–5°C)
• Medium Rare: 130–135°F (54–57°C) — thicker cuts more affected by carryover
• Medium: 135–145°F (57–63°C)
• Medium Well: 145–155°F (63–68°C) — carryover 10–20 min after removing
• Well Done: 155°F (68°C)+ — stop below your desired final temp
• Brisket: 190–205°F (88–96°C) — cook low & slow
• Pot Roast: 180°F (82°C) — cook low & slow

Pork — USDA minimum 145°F (63°C)

• Medium: 137°F (58°C) — cubes great for kabobs, stew, chili
• Well Done: 150°F (66°C)+ — cutlets, sandwiches
• Pork Ribs: 190–205°F (88–96°C) — low & slow
• Pork Shoulders / Brisket: 190–205°F (88–96°C) — low & slow

Fish & Seafood — USDA minimum 145°F (63°C)

• Salmon, Halibut, Cod, Red Snapper, Sea Bass, Tilapia: 125°F (52°C) — translucent, flakes easily
• Trout: 135–140°F (57–60°C)
• Tuna, Swordfish, Marlin: 125°F (52°C) — cook tuna to medium-rare
• Ahi Tuna (sashimi grade): 115°F (46°C) — served rare or seared
• Shrimp: 120°F (49°C) — pearly white and opaque
• Lobster: 140°F (60°C)
• Scallops: 130°F (54°C)
• Clams, Mussels, Oysters: 145°F (63°C) — cook until shells open
• Crab Cakes: 150–155°F (65–68°C)

Chicken, Turkey, Poultry — USDA minimum 165°F (74°C)

• Well Done: 165°F (74°C) — check thigh, wing, and thickest part of the breast

Ground Meat — USDA minimum 160°F (71°C)

• Patties, Meatloaf, Meatballs: 160°F (71°C) — use 80% lean meat
• Raw Sausage, Raw Ham: 160°F (71°C)

Pre-cooked Sausage, Ham, Hot Dogs — USDA minimum 140°F (60°C)

• Well Done: 140°F (60°C) — cook ham low & slow at ~300°F (149°C), then raise the heat to caramelize the glaze

Casseroles and Leftovers — USDA minimum 165°F (74°C)