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Color and firmness are not reliable across proteins. A steak can look medium-rare on the outside while the center sits closer to rare, and chicken can look done while the thigh is still 10 degrees short of safe. A meat thermometer removes the guesswork, and I built the chart below to consolidate every protein covered across this site into one reference, with links out to the full guide for each cut.
Full Temperature Table
↑ Return to TOCDoneness-preference ranges apply to whole-muscle cuts like steak and beef roast. Food-safety minimums apply to poultry and ground meats, with no preference range to choose from. I keep this exact table printed and taped inside a cabinet door, since it covers nearly everything I cook in a given month.
| Protein / cut | Doneness level | Target internal temp (°F / °C) | USDA minimum (if different) |
|---|---|---|---|
| Steak | Rare | 120 to 125°F / 49 to 52°C | Preference-based |
| Medium-rare | 130 to 135°F / 54 to 57°C | Preference-based | |
| Medium | 140 to 145°F / 60 to 63°C | 145°F reference point | |
| Medium-well | 150 to 155°F / 66 to 68°C | Preference-based | |
| Well-done | 160°F+ / 71°C+ | Preference-based | |
| Chicken | Whole bird | 165°F / 74°C | Food safety minimum |
| Breast | 165°F / 74°C | Food safety minimum | |
| Thighs and legs | 165 to 180°F / 74 to 82°C | Food safety minimum | |
| Ground chicken | 165°F / 74°C | Food safety minimum | |
| Pork | Chops, tenderloin, roast | 145°F / 63°C + 3 min rest | Food safety minimum |
| Ground pork | 160°F / 71°C | Food safety minimum | |
| Ribs (texture target) | 190 to 203°F / 88 to 95°C | Not a safety requirement | |
| Beef roast | Rare | 120 to 125°F / 49 to 52°C | Preference-based |
| Medium-rare | 130 to 135°F / 54 to 57°C | Preference-based | |
| Medium | 140 to 145°F / 60 to 63°C | 145°F reference point | |
| Medium-well | 150 to 155°F / 66 to 68°C | Preference-based | |
| Well-done | 160°F+ / 71°C+ | Preference-based | |
| Ground beef | All ground beef | 160°F / 71°C | Food safety minimum, no preference range |
| Turkey | Whole bird and parts | 165°F / 74°C | Food safety minimum |
| Fish | Most finfish | 145°F / 63°C | Food safety minimum |
Carryover Cooking and Pull Temperature
↑ Return to TOCInternal temperature keeps rising after meat comes off the heat, because the outer layers are still hotter than the center and continue transferring heat inward. The general rule of thumb is to pull 3 to 5°F below your target for most cuts, with a wider gap on large roasts.
The size of that gap depends on cut size. A thin cut like steak carries over less, typically 3 to 5°F, because there is less mass holding heat. A large roast carries over more, often 5 to 10°F, since a bigger piece of meat retains far more residual heat once it leaves the oven. I always pull large cuts earlier than feels intuitive, and it consistently pays off once the rest finishes.
Placement Guidance by Cut Type
↑ Return to TOCWhere you insert the probe matters as much as the number you are targeting. I have ruined more cuts by rushing placement than by picking the wrong doneness level, so treat this section as seriously as the chart above. Each protein-specific guide below covers the full technique for its cut.
- Roasts: Horizontal side-insertion into the center, avoiding bone and the pan underneath. See the full beef roast placement guide for the bone-in and irregular-cut technique.
- Steaks and thin cuts: Side-insertion with the pull-back method to find the true center. See the full steak placement guide for the pull-back technique in detail.
- Whole poultry: A three-point check at the breast, thigh, and wing joint, since a single reading can miss an undercooked spot. See the full chicken placement guide for all three check points.
- Ground meats: Center of the thickest portion, the same principle across pork, beef, and turkey.
Frequently asked questions
↑ Return to TOCWhat temperature is medium-rare?
↑ Return to TOCMedium-rare sits at 130 to 135°F final temperature for both steak and beef roast, which usually means pulling around 125 to 130°F to account for carryover. See the full table above for the pull-versus-final distinction across every doneness level, since the gap between the two numbers changes depending on the cut.
Is pink meat safe to eat at a lower temperature?
↑ Return to TOCIt depends on the cut. Whole-muscle cuts like steak, pork chops, and roast beef can be pink and completely safe at their stated temperatures, since bacteria on whole muscle live mostly on the surface, which gets seared. Ground meats and poultry are different. Grinding or the structure of poultry can distribute bacteria throughout, so color is not a reliable safety indicator for either, and a thermometer reading is the only way to confirm doneness.
How much does temperature rise during resting?
↑ Return to TOCThin cuts like steak typically rise 3 to 5°F during a short rest. Large roasts rise more, often 5 to 10°F, because they hold more residual heat once removed from the oven. Pull temp should always sit below your target by roughly that amount, and the exact gap depends on the size of the cut, not just the type of meat.
One thermometer, every protein covered
↑ Return to TOCA reliable thermometer plus this chart covers every common protein you will cook. Precision replaces guesswork across the board, not just for one cut.
See our tested meat thermometer picks
Want the full technique for your specific cut? See our guides for steak, chicken, pork, and beef roast.
