Meat Internal Temperature Guide
Find safe internal temperatures for all meats. Understand carryover cooking and resting times for perfectly cooked results.
🌡️ Cooking📐 Pull Temp = Target Serving Temp minus 5-10 degrees F
Meat type
Desired doneness
Please enter valid values.
Formula & Reference
| Variable | Formula | Units |
|---|---|---|
| Meat Internal Temperature Guide | Pull Temp = Target Serving Temp minus 5-10 degrees F | degrees F |
Step-by-Step Examples
Example 1
Beef Steak Medium-Rare
Beef steak, medium-rare.
- Pull at 125-130F | Serve at 130-135F after 5-min rest
✓ Pull 130F / serve 135F
Example 2
Chicken Breast
Chicken breast.
- USDA: 165F required — no rare option for poultry
✓ 165F (USDA minimum)
Example 3
Salmon Medium
Salmon, medium.
- Pull at 130F | Serve at 140F
✓ 130F pull
Real-World Applications
Home Cooks
Cook meat to exactly the right temperature.
Chefs
Quick temp reference during service.
Food Safety
Ensure USDA-compliant temperatures.
Caterers
Train staff on proper temperatures for all proteins.
Common Mistakes to Avoid
⚠️
Not using a thermometer
Visual tests are unreliable. A $15 instant-read thermometer is essential.
⚠️
Not resting meat
Resting allows carryover cooking and redistributes juices. Cutting too soon = dry meat.
Frequently Asked Questions
Steak medium-rare temperature? ▾
130-135F when served. Pull at 125-130F to account for carryover.
Why does USDA say 145F for pork? ▾
Updated in 2011 from 160F. Pork at 145F may be slightly pink — that is safe.
How long to rest a roast? ▾
Large roasts: 20-30 minutes. Smaller cuts: 5-10 minutes.