The internal temp, for everything.
Chicken, steak, pork, fish, and lamb with every doneness level, in Fahrenheit and Celsius.
Chicken and all poultry are safe at 165 F (74 C). Whole cuts of beef, pork and lamb are safe at 145 F (63 C) plus a 3-minute rest, and ground meat at 160 F (71 C). For steak doneness: rare 125 F, medium rare 135 F, medium 145 F, well done 160 F. Always measure the thickest part, away from bone.
Measure in the thickest part, away from bone. Whole cuts of beef, pork, and lamb keep rising 3 to 5 degrees while resting, so you can pull them slightly early. Levels marked USDA safe follow the official minimum internal temperatures.
Safe internal temperature chart
Pull the meat about 5 F (3 C) below the target: it keeps climbing while it rests.
| Meat | Doneness | Fahrenheit | Celsius | USDA safe |
|---|---|---|---|---|
| Chicken & Turkey - Breast, thighs, whole bird | Done | 165 F | 74 C | Yes |
| Chicken & Turkey - Ground poultry | Done | 165 F | 74 C | Yes |
| Beef (steaks & roasts) - Steak, roast | Rare | 125 F | 52 C | Below USDA minimum |
| Beef (steaks & roasts) - Steak, roast | Medium rare | 135 F | 57 C | Below USDA minimum |
| Beef (steaks & roasts) - Steak, roast | Medium | 145 F | 63 C | Yes |
| Beef (steaks & roasts) - Steak, roast | Medium well | 150 F | 66 C | Yes |
| Beef (steaks & roasts) - Steak, roast | Well done | 160 F | 71 C | Yes |
| Beef (ground) - Burgers, meatballs, mince | Done | 160 F | 71 C | Yes |
| Pork - Chops, tenderloin, roast | Done (juicy) | 145 F | 63 C | Yes |
| Pork - Ground pork, sausage | Done | 160 F | 71 C | Yes |
| Pork - Pulled pork (shoulder) | Shreddable | 200 F | 93 C | Yes |
| Fish & Seafood - White fish, tuna, halibut | Done | 145 F | 63 C | Yes |
| Fish & Seafood - Salmon | Medium (chef) | 125 F | 52 C | Below USDA minimum |
| Fish & Seafood - Shrimp, lobster, scallops | Done | 145 F | 63 C | Yes |
| Lamb - Chops, leg, rack | Medium rare | 135 F | 57 C | Below USDA minimum |
| Lamb - Chops, leg, rack | Medium (USDA safe) | 145 F | 63 C | Yes |
| Lamb - Ground lamb | Done | 160 F | 71 C | Yes |
| Duck - Duck breast | Medium (chef) | 135 F | 57 C | Below USDA minimum |
USDA minimums exist for a reason: rare and medium-rare whole cuts are a personal risk call, and ground meat or poultry never is.
Color and timing are unreliable. Internal temperature is the only measurement that tells you meat is both safe and cooked the way you want it. Pick the category, read the number, and use a probe thermometer in the thickest part.
Questions people ask
What temperature is chicken done?
165 F (74 C) in the thickest part of the breast or thigh, away from the bone. Thighs are more forgiving and actually taste better around 175 F (79 C) because the connective tissue breaks down.
What temperature is medium rare steak?
135 F (57 C), pulled from the heat around 130 F since it climbs about 5 F while resting. That is a warm red center, the steakhouse default. USDA's safe minimum for whole cuts is 145 F.
What temperature is pork done?
145 F (63 C) plus a 3-minute rest for whole cuts like chops and loin, which leaves it slightly pink and juicy. That has been the official guidance since 2011. Ground pork goes to 160 F (71 C).
Do I need a meat thermometer?
For chicken and any thick cut, yes. Time-and-touch guessing is why chicken comes out dry: people overshoot 165 F by 20 degrees for safety. An instant-read thermometer costs about the price of two coffees and ends the guessing.
Good to know
Whole cuts keep rising 3 to 5 degrees Fahrenheit after leaving the heat. Pull a steak at 130 F and it lands at medium rare after a 5 minute rest. Ground meat and poultry should hit their final temp in the pan.
Resting lets the juices redistribute. Cut immediately and they end up on the board instead of in the meat. Five minutes for steaks and chops, 15 or more for large roasts and whole birds.
Levels marked USDA safe are the official minimums. Ratings below that, like rare beef or silky 125 F salmon, are common in restaurants but carry a small extra risk. Skip them for anyone pregnant, very young, elderly, or immunocompromised.
Cooking guides
When you cook with the Pann app, each step tells you the target temperature for exactly the cut you are cooking, hands-free.