🌡️ Meat Doneness & Internal Temperature Guide
Pick a meat and a doneness to see its target internal temperature, the pull temperature that accounts for carryover cooking, a rest time, and the USDA safe minimum — in both °F and °C.
🌡️ Beef (steaks & roasts) — Medium
USDA safe minimum for whole cuts of beef (steaks, chops and roasts) is 145°F (63°C), measured before the meat leaves the heat, followed by a 3-minute rest. This guide does not list a doneness below that minimum.
Pull temp = target − carryover, because the internal temperature keeps climbing while the meat rests, but never below the USDA safe minimum, which is measured before the meat leaves the heat. Always measure in the thickest part with a calibrated instant-read thermometer, away from bone or fat. General educational guidance, not a substitute for food-safety authorities (USDA/FSA); when in doubt, consult official guidance.
Cook to temperature, not to time
The single biggest upgrade to your cooking is a thermometer. Thickness, starting temperature, and oven or pan quirks all move cooking times around, but a target internal temperature is fixed. Two numbers matter: the pull temperature, when you take the meat off the heat, and the final temperature it coasts up to while resting.
Food safety sets the floor. USDA safe minimums — 165°F for poultry, 160°F for ground meat, 145°F plus a rest for whole cuts and fish — are the floor this guide never goes below. Above those, doneness is taste: medium, medium-well, and well-done are all yours to choose.
❓ Frequently Asked Questions
What are the USDA safe minimum internal temperatures?
Poultry (all, including ground) must reach 165°F / 74°C. Ground beef, pork, veal, and lamb must reach 160°F / 71°C. Whole cuts of beef, pork, lamb, and veal are safe at 145°F / 63°C followed by a 3-minute rest. Fish is 145°F / 63°C. These are food-safety floors, not doneness preferences.
What is carryover cooking and why does the pull temperature matter?
After you take meat off the heat, residual heat keeps driving the internal temperature up — about 3°F for a thin steak or burger and 5–10°F or more for a large roast. That's why this tool gives a pull temperature (target minus carryover) for the higher doneness levels. It never gives a pull temperature below the USDA safe minimum, because USDA measures that minimum before the meat is removed from the heat.
How long should meat rest?
Steaks and chops rest about 5 minutes; large roasts and whole birds 15–20 minutes. Resting lets juices redistribute and completes carryover cooking. The USDA also requires a 3-minute rest after whole cuts of pork, beef, and lamb reach 145°F, during which the temperature holds or rises and destroys harmful bacteria.
Why doesn't this guide list rare or medium-rare?
Rare and medium-rare finish below the USDA safe minimum of 145°F for whole cuts of beef and lamb, so this guide starts at 145°F with a 3-minute rest. Ground meat, poultry, and mechanically tenderised or injected cuts need their higher minimums in every case.
Where do I put the thermometer?
In the thickest part of the meat, away from bone, fat, and gristle, which read hotter or cooler than the muscle. For a whole bird, check the innermost thigh and the thickest part of the breast. Use a calibrated instant-read thermometer and check in more than one spot.
Is this a substitute for official food-safety guidance?
No. This is general educational guidance, not a substitute for food-safety authorities such as the USDA or the UK FSA. Temperatures here follow published safe minimums, but when in doubt, cook to the safe minimum and rely on a calibrated thermometer or consult official guidance.