Meat Temperature Chart for Safe, Perfect Doneness
This meat temperature chart gives you the recommended internal temperatures for every major type of meat and seafood, so you can cook to a safe, perfect doneness without guessing. Pick a category, choose a cut, and see its target temperatures, cooking methods, and rest time at a glance.
Whether you are grilling a steak to medium rare, smoking a brisket low and slow, or roasting a whole turkey, knowing the right internal temperature takes the guesswork out of cooking. The chart follows USDA and FDA safety guidelines while also showing the culinary doneness levels chefs actually use.
How to Use the Meat Cooking Chart
Choose a category
Select a meat category from the tabs: Beef, Pork, Poultry, Lamb, Fish & Seafood, Veal, Game, or Goat. The active tab highlights to show your current selection.
Select a cut
Browse the cuts listed under the tabs. Each card shows the cut name and the common varieties it covers. Click a cut to open its detailed temperature information.
Read the temperature details
Cuts like steak show a doneness table from Rare to Well Done; cuts that must be fully cooked, such as ground meat and poultry, show a single minimum safe temperature. A safety alert appears whenever a USDA or FDA minimum applies.
Switch units and search
Use the °F / °C toggle in the detail header to switch between Fahrenheit and Celsius. To jump straight to a cut, type a keyword like steak, salmon, or chicken into the search bar and pick a result.
Features
Eight Meat Categories
Beef, Pork, Poultry, Lamb, Fish & Seafood, Veal, Game, and Goat, each with its own set of cuts to browse.
67 Individual Cuts
From everyday picks like chicken breast and pork chops to specialty meats such as venison, elk, bison, wild boar, and goat, each with its own temperature data.
Doneness Visualization
Cuts with multiple levels show a color-coded table and a gradient bar running from Rare to Well Done, with a description for each level.
Fahrenheit / Celsius Toggle
Switch between °F and °C with one click and every displayed temperature converts instantly while you browse.
USDA / FDA Safety Alerts
Clear alerts mark the minimum safe temperatures: 145°F with a 3-minute rest for whole cuts, 160°F for ground meats, and 165°F for all poultry.
Single Safe Temperature
Ground meats and poultry that must be cooked through display one minimum safe temperature instead of a doneness range.
Cooking Methods
Each cut lists recommended methods such as grill, pan-sear, smoke, braise, and more for the best result.
Rest Times & Tips
See how long to rest each cut, from about a minute for shrimp to 30-60 minutes for large roasts, plus a practical cooking tip.
Instant Search
Search across every category at once by cut name, description, or category and jump straight to a result, with up to 10 matches shown.
Works Offline, Stays Private
All data is embedded in the app, so there are no server requests, no tracking, and the chart keeps working without a connection.
Frequently Asked Questions
What internal temperature is safe for chicken?
The USDA recommends a minimum internal temperature of 165°F (74°C) for all poultry, including chicken, turkey, duck, and game birds. Poultry carries a higher risk of Salmonella and other pathogens that require this temperature to destroy. Measure at the thickest part with an instant-read thermometer.
What temperature is medium rare steak?
Medium rare steak is reached at about 130°F (54°C) for a warm red center. The steak chart also covers Rare (125°F), Medium (140°F), Medium Well (150°F), and Well Done (160°F). These are culinary doneness levels; the safety alert shows where the USDA minimum sits.
What is the safe internal temperature for pork?
The USDA minimum for whole pork cuts is 145°F (63°C) with a 3-minute rest, which leaves the center slightly pink and juicy. Ground pork must reach 160°F (71°C). Wild boar is recommended to 160°F because of Trichinella risk.
What is the difference between the USDA minimum and doneness levels?
The USDA minimum is the lowest temperature considered safe to eat, for example 145°F for whole beef cuts with a 3-minute rest. Doneness levels like Rare (125°F) and Medium Rare (130°F) are culinary preferences that can fall below that minimum. The choice is yours, and the safety alert in the app clearly marks which temperatures meet USDA standards.
Why do ground meats require higher temperatures?
Grinding mixes surface bacteria throughout the meat. A whole cut only carries bacteria on the outside, which searing kills, but ground meat must reach 160°F (71°C) internally to eliminate bacteria all the way through.
Do I need to rest meat after cooking, and how much does the temperature rise?
Yes. Resting lets the internal temperature keep rising from carryover cooking and lets the juices redistribute, so the meat stays moist. Rest times in the chart range from about 1-2 minutes for shrimp to 30-60 minutes for large roasts. Pull meat a few degrees before the target, since the temperature continues to climb during the rest.
Should I use Fahrenheit or Celsius?
Use whichever you are comfortable with. The °F / °C toggle in the detail panel switches every temperature instantly. Fahrenheit is common in the United States, while Celsius is standard in most other countries.
Can I use this chart for sous vide?
Yes. The values are target internal temperatures, which work for any method, including sous vide. For sous vide, set your water bath to the final temperature you want and cook for the time appropriate to the thickness.
Why are some seafood temperatures lower than meat?
Fish and shellfish have different protein structures that cook at lower temperatures. Shrimp is done at 120°F when it turns pink and opaque, while the FDA recommends 145°F for fin fish. Tuna and salmon are often served lower as a chef preference for a silky, translucent center.
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