Internal temperature targets for cooking meat, by protein and cut. Pull temps assume a rest period; rested meat continues to climb 3 to 5°F. USDA safe minimums are noted where they differ from where cooks actually aim.
Beef
Steaks and roasts (whole muscle)
| Doneness | Pull Temp | Final After Rest |
|---|---|---|
| Rare | 115°F | 120°F |
| Medium-rare | 125°F | 130°F |
| Medium | 135°F | 140°F |
| Medium-well | 145°F | 150°F |
| Well done | 155°F+ | 160°F+ |
Rest 5 to 10 minutes for steaks, 15 to 20 for roasts. USDA safe minimum for whole-muscle beef is 145°F with a 3-minute rest.
Ground beef
| Target | Pull Temp |
|---|---|
| Safe minimum (USDA) | 160°F |
Ground beef is not the place to under-cook. Grinding distributes surface bacteria throughout, so the whole burger needs to hit 160°F.
Braises and low-and-slow
Brisket, chuck, short ribs: cook to 200 to 205°F for full collagen breakdown. Temperature matters less than probe feel; the probe should slide in like warm butter.
Pork
Chops and roasts (whole muscle)
| Doneness | Pull Temp | Final After Rest |
|---|---|---|
| Medium (slight pink) | 140°F | 145°F |
| Medium-well | 150°F | 155°F |
| Well done | 160°F | 165°F |
USDA revised the safe minimum for whole-muscle pork to 145°F in 2011. Pink pork is fine and juicier.
Ground pork
| Target | Pull Temp |
|---|---|
| Safe minimum (USDA) | 160°F |
Ribs and shoulder
Baby backs and spare ribs: 195 to 203°F for probe-tender. Pork shoulder (butt) for pulling: 200 to 205°F.
Poultry
Chicken and turkey (whole and parts)
| Target | Pull Temp |
|---|---|
| Safe minimum (USDA) | 165°F |
| Breast (juicy) | 155°F pulled, rest to 160-165°F |
| Thighs / dark meat | 175 to 185°F |
Salmonella is killed instantly at 165°F but also killed given enough time at lower temps. A breast held at 155°F for 60 seconds is pasteurized. Dark meat is better past 175°F because the connective tissue needs to break down.
Ground poultry
| Target | Pull Temp |
|---|---|
| Safe minimum (USDA) | 165°F |
Duck breast
Cook to 130 to 135°F for medium-rare. Rendered fat side down over medium-low, then flip briefly. USDA says 165°F; duck is one of the biggest gaps between safety guidance and standard practice.
Lamb
Chops and roasts
| Doneness | Pull Temp | Final After Rest |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-rare | 130°F | 135°F |
| Medium | 140°F | 145°F |
| Medium-well | 150°F | 155°F |
USDA safe minimum for whole-muscle lamb is 145°F with a 3-minute rest.
Ground lamb
Safe minimum: 160°F.
Braises
Lamb shanks and shoulder: 200 to 205°F for probe-tender, similar to beef braises.
Venison and Wild Game
Whole-muscle venison (backstrap, tenderloin, roasts)
| Doneness | Pull Temp | Final After Rest |
|---|---|---|
| Rare | 115°F | 120°F |
| Medium-rare | 125°F | 130°F |
| Medium | 135°F | 140°F |
Venison is lean; pushing past medium dries it out fast. Rest is critical here. Trim silverskin and sinew before cooking.
Ground venison
| Target | Pull Temp |
|---|---|
| Safe minimum | 160°F |
Ground venison benefits from 15 to 20 percent added fat (beef, pork, or bacon) for burgers and chili.
Wild boar
Treat like domestic pork: 145°F for whole muscle, 160°F for ground. Some sources recommend 160°F whole muscle for wild boar specifically due to trichinella risk; hunter’s choice.
Fish
Finfish (whole fillets and steaks)
| Type | Pull Temp | Notes |
|---|---|---|
| Salmon, trout, char (medium) | 120°F | Juicy, slightly translucent center |
| Salmon, trout, char (well done) | 130°F | Flakes fully |
| Tuna (rare) | 115°F | Seared outside, raw center |
| Tuna (medium-rare) | 125°F | |
| White fish (cod, halibut, sea bass) | 130 to 135°F | Just opaque, flakes cleanly |
USDA safe minimum for fish is 145°F. In practice, most cooks pull well before that.
Shrimp and shellfish
Shrimp: pull when opaque and pink, about 120°F. Overcooked shrimp is rubbery. Scallops: sear until center is just opaque, ~125°F. Mussels and clams: cook until shells open.
Doneness by Touch (No Thermometer)
Press the fleshy pad below your thumb with your other index finger:
| Hand Position | Feels Like |
|---|---|
| Open, relaxed | Rare |
| Touch thumb to index finger | Medium-rare |
| Touch thumb to middle finger | Medium |
| Touch thumb to ring finger | Medium-well |
| Touch thumb to pinky | Well done |
Compare that firmness to the meat. Not precise, but a good field check.
Rest Times
- Steaks (up to 1 inch): 3 to 5 minutes
- Steaks (1 to 2 inches): 5 to 10 minutes
- Roasts (under 4 lb): 10 to 15 minutes
- Roasts (over 4 lb): 20 to 30 minutes
- Whole birds: 20 to 30 minutes
- Fish: 2 to 3 minutes at most
The bigger the mass, the more residual heat carries over, and the longer the juices need to redistribute.