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: 165°F for Every Cut (Times & Tips)
The safe air fryer chicken temperature is 165°F (74°C) for all cuts. Chicken breasts cook at 375°F for 15–18 min, thighs at 380°F for 22–25 min. Complete guide with times, temps, and tips for juicy results.
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Air Fryer Salmon Temperature: 125–145°F Guide (Time & Thickness Chart)
Air fryer salmon is done at 125°F (52°C) for medium or 145°F (63°C) for well done (USDA safe). Cook at 400°F for 7–12 minutes depending on thickness. Includes skinless and skin-on methods.
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Air Fryer Steak Temperature: Doneness Chart & Perfect Crust Guide
Cook a perfect air fryer steak by pulling it 5°F below your target: 125°F for rare, 135°F for medium-rare, 145°F for medium. Finish with a hot pan sear for crust. Full doneness chart and FAQs.
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BBQ Chicken Temperature: 165°F Internal — Grill Times & Doneness Guide
BBQ chicken must reach 165°F (74°C) internal temperature for safety. Bone-in thighs take 35–45 min, boneless breasts 20–25 min at 375°F grill temp. Full guide with zones, resting, and sauce timing.
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BBQ Ribs Temperature: 195–203°F Done — Grill & Smoker Guide
BBQ ribs are done at 195–203°F (91–95°C) internal temperature. On a charcoal grill, use the 3-2-1 method at 225°F. Learn the bend test, sauce timing, and why ribs need to go well above the USDA minimum.
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BBQ Steak Temperature: Doneness Guide for Grilling (Rare to Well Done)
BBQ steak doneness by internal temperature: 125°F rare, 135°F medium-rare, 145°F medium. Grill at 450–500°F for 4–6 minutes per side for a 1-inch steak. Reverse sear method explained.
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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: 195–205°F for Perfect Extraction (All Methods)
The SCA gold standard for coffee brewing water temperature is 195–205°F (91–96°C). Too hot burns beans; too cool under-extracts. Method-specific guide: pour over, French press, espresso, cold brew temperatures and why they differ.
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Lobster Temperature: 140°F Internal for Safe, Tender Lobster
Lobster is safely cooked at 140°F (60°C) internal temperature. Whole lobster takes 9–12 minutes in boiling water; tails 5–8 minutes. Shell turns bright red and flesh turns opaque white when done. Full guide with times, methods, and doneness tests.
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Pizza Oven Temperature: Neapolitan (900°F) vs. NY Style (550°F) Complete Guide
Neapolitan pizza requires 900°F floor temperature for a 90-second bake. New York style bakes at 500–550°F for 5–6 minutes. Learn how to hack a home oven with a pizza steel, the broiler method, and how to check floor temperature with an infrared thermometer.
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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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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: Done at 195–205°F — Pork Butt & Shoulder Guide
Pulled pork is done at 195–205°F (91–96°C) internal temperature — the shredding point where collagen breaks down. Learn the stall, when to wrap, and the bone-pull test.
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Ribs Temperature Guide: Done at 195–203°F — Bend Test & 3-2-1 Method
Pork ribs are done at 195–203°F (91–95°C) internal temperature. Learn the Bend Test and Toothpick Test for when you can't probe, plus the 3-2-1 method for perfect spare ribs.
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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: Pull at 140°F, Rest to 145°F (It's Not Pork Loin)
Pork tenderloin and pork loin are different cuts. Tenderloin is done at 145°F — pull it at 140°F and rest 5 minutes. Cook past 155°F and it dries out instantly. Oven, pan-sear, and grill temps included.
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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: Breast at 135°F (Safe Pink) — Legs at 165–180°F
Duck breast is safe at 135°F — unlike chicken, it can be served pink and medium-rare. Duck legs need 165–180°F to break down fat and collagen. Full guide: how to render skin crispy and where to probe.
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Ham Internal Temperature: 145°F Fresh, 140°F Pre-Cooked (Most Ham Is Already Cooked)
95% of hams sold in stores are pre-cooked and just need reheating to 140°F. Only fresh/raw ham needs to reach 145°F. Full guide: city ham, country ham, spiral cut, smoked, and canned ham temperatures.
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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: 160°F Internal — Why It Falls Apart (and How to Fix It)
Meatloaf must reach 160°F (71°C) internal temperature for safety. The reason it falls apart? Usually pulled too early at 150°F or cut without resting. Learn oven temp, probe placement, and the 10-minute rest rule.
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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 Resting Time: Why Chicken Needs 5–10 Minutes After Cooking
Chicken breasts need 5 minutes of rest after cooking; whole chicken needs 10–15 minutes. Resting prevents moisture loss, allows carryover cooking to finish, and ensures the juices don't run onto the cutting board. Guide by cut.
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Resting Meat Temperature: Why You Rest, How Long & By Cut
Rest all meat after cooking to let juices redistribute and carryover cooking complete. Steaks rest 5 minutes, whole chicken 10–15 minutes, large roasts 20–30 minutes, turkey up to 45 minutes. Complete guide by cut.
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Chicken Breast Temperature: Pull at 160°F, Not 165°F (Here's Why)
Pulling chicken breast at 160°F instead of 165°F makes it dramatically juicier — carryover heat finishes the job. USDA-safe method explained with pull temps, rest times & doneness chart.
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Chicken Thigh Temperature: Cook to 175°F, Not 165°F — Why Higher Is Better
Safe at 165°F, but rubbery. Perfect at 175–185°F when collagen melts into gelatin. This guide explains the science of dark meat and why overriding the USDA's minimum makes better food.
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Chicken Wings Temperature: 175–185°F for Crispy Skin (Not Just 165°F)
Wings are safe at 165°F but crispy and pull-off-the-bone only at 175–185°F. Here's why, plus air fryer vs. oven vs. grill temps and exact cook times.
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Fish Internal Temperature: 145°F for Cod, Halibut & Snapper — 125°F for Chef Preference
White fish (cod, halibut, snapper) is done at 145°F but most chefs pull at 125–130°F for moist, flaky results. Learn the USDA rule vs. restaurant standard, plus the fork-flake test for when you have no thermometer.
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Chicken Internal Temperature: 165°F Rule — and Why Chefs Pull It at 160°F
The USDA says 165°F for chicken — but pull it at 160°F and rest it. Here's the science behind juicy breasts vs. fall-off-bone thighs (175–180°F), with a full cut-by-cut chart.
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Ground Beef Temperature: 160°F — Why Burgers Need More Heat Than Steaks
Ground beef must hit 160°F (71°C) — never medium-rare, even in a restaurant. Learn why color is unreliable, how to keep burgers juicy at full temp, and the meatloaf trick.
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Tea Water Temperature Guide: 175–212°F by Tea Type
Green tea needs 175°F (79°C), black tea needs 212°F (100°C). Using boiling water on green tea extracts harsh tannins. Full temperature guide for green, white, oolong, black, herbal, and matcha, with steep times.
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Tuna Steak Temperature: Sear to 115°F Rare — Fully Cooked Ruins It
Tuna steak should be seared 60 seconds per side and raw (115°F) in the center — not cooked through. The USDA says 145°F but that makes it dry and gray. Here's the restaurant standard and when full cooking is required.
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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 Internal Temperature: Medium-Rare at 130°F — Why Game Meat Must Never Overcook
Venison (deer, elk, moose) has almost no fat — overcook it past 140°F and it turns to leather. Safe minimum is 145°F for roasts, 160°F for ground. Full chart: backstrap, steaks, roasts, and ground venison.
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Whole Chicken Temperature: Thigh at 175°F, Breast at 160°F — How to Hit Both
The breast overcooks before the thighs are ready. Here's how to solve it: probe placement, positioning tricks, and why pulling the whole bird at 160°F breast / 175°F thigh gives perfect results.
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Steak Resting Time: How Long to Rest by Cut & Thickness
Steak resting time: thin steaks (0.75 inch) rest 3–4 minutes; thick steaks (1.5+ inch) rest 7–10 minutes; large roasts rest 20–30 minutes. Resting retains juices and completes carryover cooking.
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Salmon Internal Temperature: 125°F (Chef) vs. 145°F (USDA) — Which Is Right?
Restaurants serve salmon at 125°F; the USDA says 145°F. We explain why the gap exists, how to get silky-buttery texture safely, and how to prevent that white albumin.
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Shrimp & Prawn Temperature Guide: Perfect Temp is 120–140°F (49–60°C)
The ideal internal temperature for shrimp and prawns is 120–140°F (49–60°C). Learn the C vs O shape test, boiling method, and why 145°F makes them rubbery.
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Turkey Temperature: Pull Breast at 160°F (Not 165°F) — Here's Why
Pull your turkey breast at 160°F, not 165°F — carryover heat does the rest. Thighs need 175°F. Full guide: where to probe, resting times & the cooler trick for timing.
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Pork Internal Temperature: 145°F (USDA 2011 Update) — Pink Pork IS Safe
The USDA lowered safe pork temp from 160°F to 145°F in 2011. Pink pork is now officially safe. Full chart: chops, tenderloin, roasts, ham, pulled pork & ground pork.
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USDA Safe Cooking Temperatures Chart: Every Meat, Poultry & Seafood Temp in One Place
Chicken 165°F. Beef/pork 145°F. Ground meat 160°F. Fish 145°F. Full USDA chart with resting times, ground vs. whole-muscle rules, and reheating requirements — printable reference.
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Steak Temperature Chart: Rare to Well Done (Pull Temps + Resting Guide)
Medium-rare is 130–135°F — but pull it at 130°F. This chart shows exact pull temps, final temps after resting, and what each doneness level actually looks and tastes like.
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