Meat Cooking Temperatures Guide

The safest, most accurate way to tell when meats are done is to use an instant-read thermometer, inserted in the thickest part of the meat. The following are the Real Simple test kitchen’s preferred cooking temperatures (which are considered safe by many experts) for meats cooked to juicy perfection.*

thermometer-meat
Photo by Arthur Mount

Beef

Rare
115° Fahrenheit
40° Celsius

Medium-Rare
130° Fahrenheit
55° Celsius

Medium 
140° Fahrenheit
60° Celsius

Medium-Well
150° Fahrenheit
65° Celsius

Well-Done
155 °Fahrenheit
70° Celsius

Ground Beef
160° Fahrenheit
70° Celsius


Lamb

Medium-Rare
130° Fahrenheit
55° Celsius

Medium
140° Fahrenheit
60° Celsius

Medium-Well
150° Fahrenheit
65° Celsius

Well-Done
155° Fahrenheit
70° Celsius

Ground Lamb
160° Fahrenheit
70° Celsius


Poultry

White Meat
160° Fahrenheit
70° Celsius

Dark Meat
165° Fahrenheit
75° Celsius

Ground Poultry
165° Fahrenheit
75° Celsius


Pork

Medium
145° Fahrenheit
65° Celsius

Well-Done
160° Fahrenheit
70° Celsius

Ground Pork
160° Fahrenheit
70° Celsius

*For maximum food safety, the U.S. Department of Agriculture recommends 165° F for all poultry; 160° F for ground beef, lamb, and pork; and 145° F, with a 3-minute resting period, for all other types of beef, lamb, and pork.