Meat Temperature Guide

Know when your meat is done to your taste and at a safe-to-eat temperature.

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

Meat Thermometer Recommendations

*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.

Chicken, Turkey & Poultry

Beef, Lamb & Veal

Pork