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Meat Temperature Guide
Select a protein and see safe internal temperatures for every doneness level. Never second-guess your thermometer again.
1. Select Your Protein
Frequently Asked Questions
What is the minimum safe internal temperature for chicken?
The USDA recommends cooking all poultry (chicken, turkey, duck) to an internal temperature of 165 degrees Fahrenheit measured at the thickest part. There are no lower doneness levels considered safe for poultry.
Do I need to rest meat after cooking?
Yes. Resting allows juices to redistribute throughout the meat. Rest steaks and chops for 5-10 minutes, and larger roasts for 15-20 minutes. The internal temperature will rise 5-10 degrees during resting (carryover cooking).
What type of thermometer is most accurate for grilling?
An instant-read digital thermometer is the most practical and accurate for grilling. Look for one with a response time under 3 seconds. Leave-in probe thermometers are ideal for smoking and low-and-slow cooking.
Is pink pork safe to eat?
Yes. The USDA lowered the recommended temperature for whole pork cuts to 145 degrees Fahrenheit in 2011. Pork at this temperature may have a slight pink color in the center, which is perfectly safe as long as it rests for 3 minutes.
What is carryover cooking and how does it affect temperature?
Carryover cooking is the continued rise in internal temperature after meat is removed from heat. Thick cuts can rise 5-10 degrees Fahrenheit. Pull your meat off the grill when it is 5 degrees below your target temperature to account for this.