· By Don Peter
Meat Cooking Chart & Temperature Guide
Key Takeaways
- The USDA’s chart recommends cooking meats to specific internal temperatures to prevent foodborne illnesses. Cook your beef cuts, pork, lamb, and seafood to 145°F, poultry to 165°F, and ground meats to 160°F.
- The desired level of doneness for beef and lamb is extremely personal. Cook to 125°F for rare, 135°F for medium-rare, 140°F for medium, 145°F for medium-well, and 160°F for well done.
- Resting is a crucial part of cooking meat. It allows carry-over cooking to finish and distributes juices for more tender, flavorful meat.
- Cover the meat in foil and allow it to rest for 10 minutes after cooking for the best flavor.
The right temperature is a must for anyone wanting to enjoy a next-level steak or juicy grilled chicken at home. Not only that, but the right internal temperature is crucial for your and your family’s safety. Our chart below outlines the basics of cooking meat, from safe internal temperatures to ideal resting times.
What Are the Safe Internal Meat Temperatures?
The USDA recommends cooking meat to these precise internal temperatures to destroy harmful bacteria and prevent foodborne illness.
| Meat | Minimum Internal Temperature |
| Whole Beef Cuts (steaks, roasts, chops) | 145°F |
| Ground Meats (beef, pork, lamb) | 160°F |
| Poultry (including chicken and turkey) | 165°F |
| Pork | 145°F |
| Lamb | 145°F |
| Seafood | 145°F |
**According to the National Association of County & City Health Officials, beef, pork, and lamb should rest for 3 minutes before eating to allow temperatures to stabilize. It also ensures all pathogens are destroyed.
What About Meat Doneness?
While the USDA provides their guide for minimum meat cooking temperatures, many steak lovers and cooks/chefs go slightly lower, especially for cuts that shine when they’re cooked to medium rare, like Australian Wagyu. Your doneness is a personal preference. However, poultry and pork should always be cooked to the USDA’s recommended temperature to ensure safety!
Meat Cooking & Doneness Chart
| Meat | Temperature |
| Beef | |
| Rare (cool red center) | 120 - 125°F |
| Medium-Rare (warm red center) | 130 -135°F |
| Medium (warm pink center) | 140 - 145°F |
| Medium-Well (slightly pink center) | 150 - 155°F |
| Well-Done (little to no pink) | 160°F and above |
| Lamb | |
| Rare | 125 - 130°F |
| Medium-Rare | 135°F |
| Medium | 140°F |
| Medium-Well | 145°F |
| Well-Done | 160°F |
Note: Every temperature on our meat cooking chart is the final temperature for doneness. Meat continues to cook after it’s removed from the heat! This is known as carry-over cooking.
Expect temperatures to rise 5 to 10 degrees during resting. You can remove your meat from the heat earlier to accommodate these temperature changes.
Let Your Meats Rest
Meats need to rest after cooking! It not only allows for carry-over cooking but also for the juices to redistribute and lock in. This means better flavor and tenderness.
- Beef: 5 to 10 minutes; 15 to 20 minutes (for roasts and large cuts)
- Chicken: 10 to 20 minutes
- Lamb: 5 to 10 minutes (small cuts like lamb chops); 15 to 20 minutes (larger cuts)
- Pork: 5 to 10 Minutes (small cuts like chops and tenderloins); 15 to 20 minutes (larger cuts)
Meat cooking charts and temperature guides mean nothing without premium meat cuts. Shop the finest gourmet meats online at Don Peter’s Carniceria, or come visit our stores in the Los Angeles area!
