Meat & Food Cooking Temperatures: Complete Chart & Safe Internal Temps
Complete cooking temperature chart for all meats, poultry, and seafood. Reference internal temperatures for beef, chicken, pork, lamb, fish, and more — with safe minimum temps and chef’s recommendations.
Quick-Reference Cooking Temperature Chart
All temperatures are internal temperatures measured at the thickest part of the food using a meat thermometer.
| Protein | Safe Minimum (USDA) | Chef's Target | Notes |
|---|---|---|---|
| Beef Steak | 145°F (63°C) | 130°F (54°C) medium-rare | Rest 3 min |
| Ground Beef | 160°F (71°C) | 160°F | No pink for burgers |
| Prime Rib / Roast Beef | 145°F (63°C) | 130°F (54°C) | Reverse sear |
| Chicken Breast | 165°F (74°C) | 160°F (71°C) + rest | Carry-over finishes it |
| Chicken Thigh / Leg | 165°F (74°C) | 175°F (79°C) | Fat needs higher temp |
| Whole Chicken / Turkey | 165°F (74°C) | 165°F, breast / 175°F, thigh | Probe both zones |
| Pork Chops / Loin | 145°F (63°C) | 145°F (63°C) | Pink is safe since 2011 |
| Ground Pork | 160°F (71°C) | 160°F | No exceptions |
| Pulled Pork / Shoulder | 145°F (63°C) | 195–205°F (91–96°C) | Collagen breaks down |
| Lamb Chops / Rack | 145°F (63°C) | 130°F (54°C) | Pink preferred |
| Lamb Shank / Shoulder | 145°F (63°C) | 195°F (91°C) | Braise until fork-tender |
| Fish (Salmon, Cod) | 145°F (63°C) | 125°F (52°C) | Flakes at 125°F |
| Shrimp / Prawns | 145°F (63°C) | 120°F (49°C) | C-shape = done |
| Scallops | 145°F (63°C) | 130°F (54°C) | Opaque to center |
| Duck | 165°F (74°C) | 135°F (57°C) breast | Legs go longer |
| Brisket | 145°F (63°C) | 200°F (93°C) | Probe should slide in |
| Ribs (Pork / Beef) | 145°F (63°C) | 200°F (93°C) | Bend test |
| Turkey Breast (alone) | 165°F (74°C) | 165°F (74°C) | Pull early, carry-over |
Key rule: Poultry and ground meat always go to their minimum safe temperature. Whole muscle beef, pork, and lamb can be served below USDA minimums (medium-rare) because surface bacteria are destroyed by searing.
Why Internal Temperature Beats Timing
Cooking times are estimates. Internal temperature is the truth. Factors that invalidate time-based cooking:
- Starting temperature — a cold steak from the fridge takes 40% longer than one brought to room temp
- Thickness variation — a 1.5" chop and a 0.75" chop have the same cook time on paper, but wildly different internal temps
- Oven calibration — most home ovens run 15–25°F off their stated temperature
- Altitude — at 5,000 ft, water boils at 202°F, oven conduction changes slightly
A digital instant-read thermometer eliminates all of these variables. See our guide to using a meat thermometer.
Explore Our Temperature Guides
- Beef & Lamb: From rare steaks to braised shanks — exact pull temperatures and resting times
- Poultry: Juicy chicken and turkey, never dry
- Pork: Modern safe standards (145°F / pink is fine)
- Seafood: Fish cooks fast — learn the visual cues
- Oven & Grill: Bread, pizza, candy — temperature matters everywhere
All Meat & Food Cooking Temperatures: Complete Chart & Safe Internal Temps Guides
Air Fryer Chicken Temperature: Breast, Thighs & Wings
Air fryers cook faster than ovens. Learn the time and temp adjustments for juicy chicken breast (375°F) and crispy wings (400°F).
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Air Fryer Salmon: Creating a Crust Without Oil
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Air Fryer Steak: Can You Really Sear Meat?
It's controversial, but you can cook a great steak in an air fryer. How to use 400°F to mimic a grill and hit that perfect Medium-Rare.
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BBQ Chicken Temperature: Avoid the Burnt Skin, Raw Meat
Grilling chicken is tricky. Sugar burns at 265°F but chicken needs 165°F. Learn the 'Two-Zone' method to save your BBQ.
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BBQ Ribs Temperature: The 3-2-1 Method vs. Temp
Ribs are tough meat. You can't just cook them to 165°F. Learn why 203°F is the magic number for melt-in-your-mouth BBQ ribs.
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BBQ Steak Temperature: The Reverse Sear Guide
For thick steaks on the grill, don't just sear it. Learn the Reverse Sear method to get wall-to-wall medium rare doneness.
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Candy Temperature Chart: Syrup Stages & Altitude
From Thread to Hard Crack. A complete guide to sugar syrup stages for making fudge, caramels, and lollipops.
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Coffee Brewing Temperature: The Gold Cup Standard
Why does your coffee taste bitter? It's likely the water temp. Learn the sweet spot (195°F–205°F) for Pour Over, French Press, and Espresso.
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Pizza Oven Temperature: Neapolitan vs. NY Style
Why home ovens fail at pizza. Learn the target floor temps for Neapolitan (900°F) vs. New York Style (550°F) and how to hack your home oven.
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Baked Salmon Temperature: Oven Temp & Doneness Guide
Stop drying out your fish! Learn why 125°F is the chefs' choice for salmon and the best oven temp (400°F) for moist, flaky results.
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Bread Baking Temperatures: Yeast, Oven & Doneness
Why is my bread doughy? Learn the internal temp of done bread (190°F–210°F), ideal water temp for yeast, and oven settings.
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Crab Temperature Guide: Steaming & Reheating
Most crab legs are sold pre-cooked. Learn how to reheat them to 145°F without drying them out, and how to cook live crab safely.
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Boiled Eggs Time & Temp: Soft, Jammy & Hard
The perfect boiled egg is a science. 6 minutes for soft, 7 for jammy, 10 for hard. Learn the 'Hot Start' method for easy peeling.
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Lobster Temperature Guide: Boil, Steam & Grill
Lobster becomes tough rubber if overcooked. Learn the target temp of 140°F and how to steam live lobster perfectly.
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Scallops Temperature Guide: Seared to Perfection
Scallops are expensive and easy to ruin. Learn why you shouldn't rely on a thermometer and how to spot the 'Milky White' cue for perfect doneness.
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Brisket Temperature Guide: The Stall, The Wrap, & The Finish
Mastering brisket is all about temperature control. Learn how to navigate 'The Stall' at 160°F and why 203°F is the magic number for tenderness.
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Baked Chicken Breast: Oven Temp + Doneness Guide
Stop eating dry chicken! The best oven temp for juicy baked chicken breast is 425°F. Learn the times and temps for perfectly cooked poultry.
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Baked Chicken Thighs: Crispy Skin & Tender Meat Guide
Chicken thighs are forgiving, but soggy skin is a crime. Learn the perfect temp (400°F+) to render fat and get crispy skin while keeping the meat juicy.
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Pulled Pork Temperature Guide: Butt, Shoulder & Picnic
Pulled pork is the easiest BBQ to get right, IF you hit the temp. Learn why 205°F is the shredding point and how to get perfect bark.
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Pork Ribs Temperature Guide: The Bend Test & 3-2-1 Method
Ribs are hard to probe with a thermometer. Learn the 'Bend Test' and 'Pull Back' visual cues to know exactly when your spare ribs or baby backs are done.
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Chicken Leg Temperature Guide: Drumsticks Done Right
Why are my drumsticks bloody at the bone? Learn the best temp for chicken legs (hint: it's not 165°F) and how to get crispy skin.
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Can Pork Chops Be Pink? Yes — Internal Temp Guide (145°F / 63°C)
Yes, pink pork chops are safe. The USDA lowered the safe temp to 145°F (63°C) in 2011. Learn the new rules, why pink doesn’t mean raw, and how to cook juicy chops every time.
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Pork Tenderloin Temperature: The Filet Mignon of Pork
Pork Tenderloin is not Pork Loin. Learn how to roast this delicate cut to 145°F for melt-in-your-mouth results.
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Prime Rib Temperature Chart: Doneness Guide & Reverse Sear Method
Exact pull temperatures for prime rib from rare to well done, with a full doneness chart, Reverse Sear technique, resting times, and thermometer placement guide.
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Roast Beef Temperature Guide: Top Round, Sirloin & Rump
Cooking a budget roast? Learn why lean cuts like Top Round need to be served Rare (125°F) and sliced thin to be tender.
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Duck Temperature Guide: Crispy Skin, Medium-Rare Breast
Duck is not chicken! Learn why duck breast is safe served pink (135°F) and how to render the fat correctly.
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Ham Temperature Guide: Fresh vs. Pre-Cooked
Confused about ham? Most hams are pre-cooked and just need reheating. Learn the different temps for raw vs. city hams.
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Lamb Temperature Guide: Doneness Chart for Chops, Rack & Leg
Internal temperatures for lamb from rare to well done. Includes a doneness chart for racks and chops (medium-rare at 130°F), braising temps for shanks and shoulder, and resting times.
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Meatloaf Temperature Guide: Moist, Safe & Sliceable
Why does meatloaf fall apart? It's the wrong temperature. Learn to cook it to 160°F and rest it properly for perfect slices.
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Sausage Temperature Guide: Grill, Pan & Oven
Burst casings and dry meat? Stop guessing. Cook sausages to exactly 160°F for the perfect snap and safe eating.
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Chicken Breast Temperature: How to Bake Juicy White Meat
Never eat dry chicken again. Learn the 160°F pull technique, the science of white meat, and how to fix 'woody breast' texture.
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Chicken Thigh Temperature Guide: Why 175°F Beats 165°F
Dark meat plays by different rules. Discover why cooking chicken thighs to 175°F or higher unlocks the best flavor and texture.
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Chicken Wings Temperature Guide: Crispy Skin & Tender Meat
Soggy wings are sad wings. Learn why successful wings need higher internal temperatures and how to measure them correctly.
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Fish Temperature Guide: Cod, Halibut, Snapper & More
How to cook white fish perfectly. Learn the ideal temps for flaky, moist fish and why 'opaque' is the best visual cue.
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Chicken Internal Temperature Guide: Safe & Juicy Results
Stop guessing! The definitive guide to chicken internal temperature. Learn why 165°F is the rule, but why you might want to cook thighs higher.
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Ground Beef Internal Temperature: 160°F — Safe Burgers, Meatloaf & More
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Tea Water Temperature: Green vs. Black vs. Herbal
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Tuna Steak Temperature: Sear, Rare & Safety
Tuna steak is not like catfish. It should be seared hard and raw in the middle. Learn the temps for Rare (115°F) vs. Canned/Fully Cooked.
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Smoked Chicken Temperature Guide: Whole Birds & Pieces
Smoking chicken is tricky—skin can get rubbery. Learn the temps for smoking whole birds, wings, and quarters, and how to get bite-through skin.
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Venison Temperature Guide: Deer, Elk & Moose
Game meat is lean. Cooking venison passed Medium-Rare is a crime. Learn the safe temps for backstrap, roasts, and ground venison.
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Whole Chicken Temperature: Balancing Breast and Thigh
Roasting a whole chicken is a physics problem. Learn how to get the breast to 160°F and thighs to 175°F at the same time.
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Salmon Temperature Guide: Flaky, Buttery Perfection
Stop serving dry salmon. Learn the chef's preferred temperature vs. USDA safety guidelines, and how to get that perfect flaky texture.
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Shrimp & Prawn Temperature Guide: Perfect Temp is 120–140°F (49–60°C)
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Turkey Temperature Guide: How to Roast a Moist, Safe Bird
Avoid dry Thanksgiving turkey forever. Learn the critical internal temperatures for white and dark meat, resting times, and thermometer placement.
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Pork Temperature Guide: Juicy Chops, Roasts & Tenderloin
Stop overcooking your pork! The modern safety standard is 145°F, not 160°F. Learn how to cook juicy, tender pork safely.
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Comprehensive Safe Cooking Temperature Chart: Meat, Poultry & More
Master food safety with our detailed safe cooking temperature chart. Learn internal temps for beef, chicken, pork, and seafood to prevent foodborne illness.
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Steak Temperature Chart: From Rare to Well Done (2026 Best Practices)
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