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MEAT TEMP
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The only temperature guide you'll ever need. USDA-verified. Grill-tested. No guessing.

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USDA Minimum145°F / 63°C — 3 min rest
Best Cuts for BBQRibeye, NY Strip, T-Bone, Sirloin, Filet
Pro TipPull 5°F early — carryover does the rest
Rare
125°F
52°C
Cool red center · Very soft · Intense flavor
Med-Rare
130°F
54°C
Warm red center · Juicy · Chef's choice
Medium
140°F
60°C
Hot pink center · Firmer · USDA safe zone
Med-Well
150°F
65°C
Slight pink · Firm · Less juicy
Well Done
160°F+
71°C+
No pink · Fully brown · Very firm
⚠️USDA recommends 145°F minimum for whole cuts. Rare & Medium-Rare are below this — use quality, properly handled beef and ensure the surface is fully seared.
USDA Minimum145°F / 63°C — 3 min rest
Best Cuts for BBQRibs, Chops, Tenderloin, Shoulder
Pro TipPink at 145°F is safe — that's the modern USDA rule
Chops & Roasts
145°F
63°C
3 min rest · Slightly pink = safe & juicy
Tenderloin
145°F
63°C
Pull at 140°F · Carryover finishes it
Ribs
190–203°F
88–95°C
Collagen breakdown · Bone-pull tender · Low & slow
Ground Pork
160°F
71°C
No rest needed · Higher due to grinding
✅USDA lowered pork safe temp to 145°F in 2011. A slightly pink center at 145°F + 3 min rest is completely safe. Ground pork still requires 160°F.
USDA Minimum165°F / 74°C — no rest required
Best Cuts for BBQThighs, Drumsticks, Wings, Spatchcock
Pro TipThighs are better at 175°F — collagen melts, stays juicy
Breast
165°F
74°C
Pull at 160°F · No pink allowed
Thighs & Legs
175°F
79°C
Higher = better texture · Collagen breakdown
Wings
165°F
74°C
165°F min · Finish on high heat for crispy skin
Whole Chicken
165°F
74°C
Check thigh, breast & wing · Stuffing also 165°F
⚠️No safe "medium-rare" for chicken. 165°F is mandatory for all poultry. Pink near the bone can occur even when fully cooked — always use a thermometer.
USDA Minimum145°F / 63°C — 3 min rest
Best Cuts for BBQRack, Leg, Chops, Shoulder
Pro TipLamb shines at 130–135°F — peak flavor & tenderness
Rare
125°F
52°C
Bright red · Very tender · Bold flavor
Med-Rare
130–135°F
54–57°C
Pink center · Chef's sweet spot
Medium
140–145°F
60–63°C
USDA minimum · Light pink · Juicy & safe
Well Done
160°F+
71°C+
No pink · Better for shoulder & braised cuts
⚠️USDA recommends 145°F for lamb. Like beef, many chefs prefer medium-rare (130–135°F) for whole muscle cuts. Ensure proper sourcing and full surface sear.
USDA Minimum145°F / 63°C — or opaque & flakes easily
Best for BBQSalmon, Tuna, Swordfish, Shrimp, Lobster
Pro TipSalmon at 125–130°F is silky — use fresh quality fish
Fin Fish
145°F
63°C
Opaque & flakes with fork · USDA standard
Salmon (chef)
125–130°F
52–54°C
Medium-rare · Silky · Fresh-sourced only
Shrimp
120°F
49°C
Pink & curled into C shape · Don't overcook
Lobster & Crab
140°F
60°C
Opaque white flesh · Shell turns bright red
ℹ️USDA recommends 145°F for all fish. Chefs often cook salmon & tuna lower for texture — only with high-quality, fresh-sourced seafood.
USDA RuleAll ground meats: 160°F / 71°C — no rest needed
Why Higher?Grinding distributes surface bacteria throughout
ExceptionGround poultry: 165°F
Beef Burger
160°F
71°C
USDA minimum · No pink · No rest required
Ground Pork
160°F
71°C
Sausage, patties, meatballs · Fully cooked
Chicken Burger
165°F
74°C
Poultry standard · No exceptions
Ground Lamb
160°F
71°C
Kofta, kebabs, meatballs · 160°F throughout
⚠️Ground meat is higher risk than whole cuts. Bacteria spreads throughout during grinding. Always cook to 160°F — 165°F for poultry. No exceptions.

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