Know when your meat is done to your taste and at a safe-to-eat temperature.
| Tweet | Minimum Safe Temperature* | Rare** | Medium-Rare** | Medium** | Medium-Well** | Well** |
|---|---|---|---|---|---|---|
| Chicken/Poultry | ||||||
| All Cuts & Ground Products | 165 °F | |||||
| Beef, Lamb & Veal | ||||||
| Steaks, Roasts & Non-Ground Products | 145 °F (Rest for 3 min.) | 130 °F† | 135 °F† | 145 °F | 160 °F | 170 °F |
| Ground Products | 160 °F | |||||
| Pork | ||||||
| Chops, Roasts & Non-Ground Products | 145 °F (Rest for 3 min.) | 145 °F | 160 °F | 170 °F | ||
| Ground Products | 165 °F | |||||
*Minimum Safe Temperature based on USDA recommendations.
**Doneness temperatures reflect ideal serving temperatures after resting. Meats may need to be removed from heat about 5°F lower than the recommended doneness temperature to prevent overheating. Resting meat prior to serving is recommended for best quality.
†Warning: Serving meat at temperatures below USDA minimum safety recommendations should be done at your own risk.