Meat Internal Temperature Guide
Safe internal temperatures for chicken, beef, pork, fish and more by doneness level.
Results
Knowing the right internal temperature is the single most important thing for food safety and perfect results. Chicken must always reach 165°F while beef steak is safe at 145°F and can be served as rare as 125°F. The USDA updated pork guidelines in 2011 to 145°F (down from 160°F), meaning pork can be safely pink. An instant-read thermometer is the most important tool in any kitchen.
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Frequently asked questions
All poultry (chicken, turkey, duck) must reach 165°F (74°C) internally. This is non-negotiable for food safety. Measure in the thickest part of the thigh or breast, away from bone.
Yes. The USDA lowered the safe minimum for whole pork cuts to 145°F in 2011, which may leave a slight pink color. This is safe and produces juicier results. Ground pork still requires 160°F.
Medium-rare steak is 130-135°F (54-57°C). The USDA minimum for whole beef is 145°F (medium), but restaurants commonly serve steak at lower temperatures since surface bacteria is killed by searing.
Grinding meat mixes surface bacteria throughout. A steak only needs the surface cooked (bacteria cannot penetrate solid muscle), but ground beef must reach 160°F all the way through.
Yes, always. An instant-read thermometer ($10-20) is the most reliable way to check doneness. Color alone is not reliable - meat can be brown at unsafe temperatures or pink at safe ones.