Meat Doneness Calculator
USDA safe internal temperatures for every meat, rest times, and the classic steak doneness chart.
How it works
Doneness is a temperature, not a time — an instant-read thermometer in the thickest part is the only reliable test
The USDA minimums are the temperatures at which the relevant pathogens are destroyed quickly: 145°F plus a 3-minute rest for whole cuts of beef, pork and lamb, 160°F for ground beef, 165°F for all poultry, and 145°F for fish. The steak chart shows the traditional culinary pull temperatures — meat rises another 3–5°F while resting, which is part of why the rest matters.
Worked example
A pork chop comes off the heat at 145°F and rests 3 minutes — safe, juicy and slightly blush. A burger from the same pig or cow must reach 160°F throughout, because grinding distributes surface bacteria through the interior.
Frequently asked questions
Why do ground meats need higher temperatures?
Bacteria live on meat surfaces, and searing handles surfaces. Grinding folds the surface into the middle, so the middle must reach a killing temperature — 160°F for ground beef, pork and lamb, 165°F for ground poultry.
Is medium-rare steak safe?
An intact steak’s interior is essentially sterile, so a well-seared 130–135°F steak is a modest, widely accepted risk for healthy adults. USDA still advises 145°F, and higher-risk groups (pregnant, elderly, immunocompromised) should follow it.
What does resting actually do?
Two things: carryover heat finishes the last few degrees of cooking, and the muscle fibers relax and reabsorb juices so they end up on the plate less and in the meat more. For big roasts, rest 15–30 minutes.
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This calculator is for educational purposes. Double-check important results before acting on them.