Meat Temperature & Doneness Calculator
Find the safe internal temperature for any meat.
Get cooking temperatures for beef, chicken, pork, fish, and more by doneness level.
Meat internal temperature is the single most reliable indicator of both food safety and doneness quality. A calibrated instant-read thermometer inserted into the thickest part of the meat (away from bone) gives you the accurate reading you need.
Formula for resting time temperature rise (carry-over cooking): Final Temperature = Pulled Temperature + Carry-Over Rise Carry-over rise depends on meat size and cooking temperature:
- Small cuts (chicken breast, steak): rises 3–5°F (2–3°C) after resting
- Large roasts (prime rib, whole turkey): rises 10–15°F (5–8°C) after resting
USDA safe minimum internal temperatures:
- Beef, pork, lamb, veal (steaks, roasts, chops): 145°F (63°C) + 3 min rest
- Ground beef / pork: 160°F (71°C), no rest required
- Poultry (chicken, turkey, duck, all forms): 165°F (74°C)
- Fish and shellfish: 145°F (63°C)
- Eggs: 160°F (71°C) for dishes; cook until yolk is firm
Chef doneness guide for beef steaks:
- Rare: 120–125°F (49–52°C), cool red center
- Medium-Rare: 130–135°F (54–57°C), warm red center (most chefs’ preference)
- Medium: 140–145°F (60–63°C), warm pink center
- Medium-Well: 150–155°F (65–68°C), slightly pink
- Well Done: 160°F+ (71°C+), no pink
Worked example: You want a medium-rare ribeye (target 132°F pull temp). On a hot sear + oven method, carry-over will add ~5°F. Pull the steak at 127°F from the oven. Rest 5 minutes. Final temperature = 132°F. Perfect medium-rare.
Resting: Always rest meat before cutting. Resting allows muscle fibers to reabsorb juices. Cut too early and the juices run out onto the cutting board instead of staying in your meat. General resting rule: rest for ½ the cooking time, up to 30 minutes for large roasts.