Meat Internal Temperature Guide

Look up safe internal cooking temperatures for all meats including rest times and carryover cooking degrees.

Results

Visualization

How It Works

Using a meat thermometer is the only reliable way to know if meat is cooked safely. Color and firmness are not accurate indicators. Carryover cooking means the internal temperature continues to rise after you remove meat from the heat.

The Formula

Pull Temperature = Target Temperature - Carryover Degrees. Always let meat rest before cutting to redistribute juices.

Variables

Target Temp = desired final internal temperature, Carryover = degrees the temperature rises during rest, Pull Temp = when to remove from heat.

Example

For medium-rare beef, the target is 135 F. Remove the steak at 130 F and rest for 5 minutes. It will rise about 5 degrees to hit 135 F.

Tips

  • Insert the thermometer into the thickest part of the meat, avoiding bone.
  • An instant-read thermometer gives results in 2-3 seconds and costs under $15.
  • Resting meat after cooking keeps it juicy -- cutting too soon lets juices escape.
  • Ground meats need higher temperatures than whole cuts because grinding spreads bacteria.
  • The USDA updated pork guidelines in 2011 -- 145 F with a 3-minute rest is now safe.