Meat Doneness Guide
Look up safe internal temperatures for beef, pork, poultry, fish, and ground meat in Celsius and Fahrenheit, with the USDA safe minimum highlighted. Includes a temperature converter. Calculates in your browser.
Safe minimum
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Internal temperature guide
Pull the meat a few degrees early, it keeps cooking while it rests.
| Doneness | °C | °F |
|---|
Show the math
Celsius and Fahrenheit convert linearly:
°F = °C × 9⁄5 + 32
Temperatures follow USDA food-safety guidance. Always measure at the thickest part, away from bone, and let the meat rest so the heat finishes the job and the juices settle.
What this does
A meat doneness guide lists safe internal temperatures for beef, pork, poultry, fish, and ground meat in Celsius and Fahrenheit, with the USDA safe minimum highlighted.
How to use it
- Find your meat in the guide.
- Read the temperature for each doneness.
- Check the USDA safe minimum.
- Use the built-in temperature converter.
How it works
Meat keeps cooking while it rests, so pull it a few degrees early. Poultry has no safe rare or medium, it must reach 74°C throughout.
poultry: 74°C / 165°F · medium beef: 63°C / 145°F
Understanding your result
The highlighted figures are USDA safe minimums, not doneness preferences, so treat them as the floor for food safety rather than a target taste. Because meat keeps cooking while it rests, pull it a few degrees early and let carryover finish the job. Poultry is the exception: it has no safe rare or medium and must reach 74C throughout.
Example
Pull a medium steak at about 60°C; it climbs to 63°C as it rests.
Sources & methodology
Last updated .
Frequently asked questions
What temperature is medium steak?
Medium beef or lamb is about 63°C (145°F). Rare is around 52°C and well done about 73°C; the guide lists every stage.
What is the safe temperature for chicken?
Poultry must reach 74°C (165°F) all the way through. Unlike beef, there is no safe rare or medium for chicken and turkey.
Why pull meat before it hits the target?
Meat keeps cooking while it rests — carryover heat can raise the centre several degrees — so removing it a little early gives a more accurate final temperature.
Is my data stored?
No. Everything is calculated locally in your browser.
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