Meat Internal Temperature Guide
Find the safe and target internal temperature for beef, pork, poultry, fish and ground meat in both Fahrenheit and Celsius.
How it works
°C = (°F − 32) × 5/9 · USDA minimums: poultry 165°F, ground 160°F, whole beef/pork/lamb & fish 145°F
Doneness is defined by the internal temperature at the thickest point, read with an instant-read thermometer, not by time or colour. The USDA sets safe minimums to kill pathogens: 165°F for poultry, 160°F for ground meat (where surface bacteria are mixed throughout), and 145°F with a 3-minute rest for whole cuts of beef, pork and lamb. Because temperature keeps climbing after you remove meat from heat (carryover cooking), pull it a few degrees early and let it rest.
Worked example
You want a medium-rare beef roast. The target is 130°F (54°C), so you pull the roast at about 125°F, tent it, and let carryover bring it to 130°F over a 10-minute rest before carving.
Frequently asked questions
Why is ground meat cooked hotter than a steak?
On a whole steak, bacteria live only on the surface, which sears well above safe temperatures, so the rare interior is fine. Grinding mixes surface bacteria throughout the meat, so ground beef must reach 160°F all the way through.
What is carryover cooking?
Heat stored in the outer layers keeps flowing inward after you remove meat from the heat, raising the centre by roughly 5°F for steaks and up to 10°F for large roasts. Pull the meat a few degrees below target so it lands where you want after resting.
Do I really need a thermometer?
For safety and consistency, yes. Colour, firmness and time all vary with cut thickness and starting temperature, while an instant-read thermometer in the thickest part gives an objective reading every time.
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This calculator is for educational purposes. Double-check important results before acting on them.