Cooking Temperature Guide
Safe internal cooking temperatures for meats, poultry, fish, and more. Use a food thermometer to ensure your food is cooked properly.
Food Safety Reminder
Always use a food thermometer to check internal temperature. Insert into the thickest part of the meat, avoiding bone. These temperatures are based on USDA and FDA guidelines.
Beef & Lamb
Safe internal temperatures for beef, veal, and lamb
| Food | Doneness | °C | °F | Notes |
|---|---|---|---|---|
| Ground Beef | - | 71°C | 160°F | No pink |
| Steaks & Roasts | Rare | 52°C | 125°F | Red center |
| Steaks & Roasts | Medium Rare | 57°C | 135°F | Pink center |
| Steaks & Roasts | Medium | 63°C | 145°F | Light pink center |
| Steaks & Roasts | Medium Well | 68°C | 155°F | Slightly pink |
| Steaks & Roasts | Well Done | 74°C | 165°F | No pink |
Note: Let meat rest for 3 minutes after cooking before cutting or consuming.
Rare
52°C / 125°F
Cool red center
Medium Rare
57°C / 135°F
Warm red center
Medium
63°C / 145°F
Warm pink center
Medium Well
68°C / 155°F
Slightly pink
Well Done
74°C / 165°F
No pink
Steaks & Chops
3-5 minutes
Roasts (small)
10-15 minutes
Large Roasts & Turkey
15-30 minutes
Tent loosely with foil to keep warm while resting. Temperature will rise 3-5°F during rest (carryover cooking).
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