About this tool
Meat Doneness & Safe Internal Temp Guide is a free, in-browser reference for the internal temperatures meat should reach. Pick a meat — and a doneness level for beef or lamb — and it shows the target in both °F and °C plus a food-safety note. A small table lists the full range so you can compare levels. It is a lookup tool; nothing is calculated from your data and nothing is uploaded.
The targets follow standard USDA guidance: poultry 165°F/74°C, ground beef 160/71, pork 145/63 (with a rest), fish 145/63 and reheated ham 140/60. Whole beef and lamb cuts use doneness bands — rare 125/52, medium-rare 130/54, medium 140/60, medium-well 150/66 and well 160/71 — measured in the thickest part away from bone.
Use it while you cook: insert an instant-read thermometer into the centre of the meat and compare to the target. Rare and medium-rare beef temperatures are personal preference; the safety minimums for poultry, ground meat and pork are not — cook those at least to the listed figure.
Frequently asked questions
Where should I measure the temperature?
In the thickest part of the meat, away from bone, fat and gristle, which read hotter or cooler than the muscle. For thin cuts insert the probe sideways. Let it settle a few seconds before reading.
Why is chicken 165°F but steak safe at less?
Poultry and ground meats can carry bacteria throughout, so the whole piece must reach the safety minimum (165°F for poultry, 160°F for ground beef). A whole beef or lamb cut only carries surface bacteria that searing kills, so the centre can safely be cooked to a lower, preferred doneness.
Should meat rest after cooking?
Yes. Temperature keeps rising a few degrees during a rest (carry-over cooking), and juices redistribute. Pull larger roasts a little below target and let them rest; the USDA recommends a 3-minute rest for whole pork, beef and lamb cuts.
Are these figures medical or legal advice?
No. They are widely published food-safety references to help you cook safely, computed as a simple lookup in your browser. For vulnerable groups or specific regulations, consult your local food-safety authority.
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