Use Our Meat Temperature Chart to Check When Every Cut Reaches the Right Degree of Doneness
Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital.
Our test kitchen is always developing new recipes and working on different techniques to achieve that perfect piece of meat. No matter how we cook it, one thing holds true: Cooking meat to the right temperature can make or break the final dish.
There is a big difference in juiciness and enjoyability between a medium-rare and well-done piece of steak, and while no one wants raw chicken, they also don't want an over-cooked bird. There are three simple steps to ensure you cook meat and poultry to the perfect degree of doneness. First, follow our meat temperature chart for guidelines on the correct temperatures for different types of meat. To do this you'll need to buy a good meat thermometer and learn how to use it. Finally, be sure to let the meat rest after cooking before slicing or serving.
Meat Temperature Guidelines
These are the temperatures we cook different types of meat to. Our preferred temperatures are different than those recommended by the U.S. Department of Agriculture (USDA)1; we generally call for cooking meat less well done than the USDA guidelines.
For Poultry (Turkey, Chicken, and Duck)
For poultry—including turkey, chicken, and duck—our test kitchen guideline is 160 degrees Fahrenheit (before resting).
The USDA guideline is 165 degrees (before resting).
For Hamburgers and Ground Meat
These temperatures are for prior to resting the hamburgers or cooked ground meat:
Rare: 115 degrees
Medium-rare: 125-130 degrees
Medium: 140 degrees
Well-done: 160 degrees
The USDA guideline is 160 degrees.
For Pork
For pork, our test kitchen preferred temperature is between 138 and 140 degrees (before resting).
The USDA guideline is 145 degrees.
For Beef and Lamb
These beef and lamb temperatures are for prior to resting the meat:
Rare: 115 degrees
Medium-rare: 125-130 degrees
Medium: 140 degrees
Well-done: 160 degrees
The USDA guideline is 145 degrees.
How to Use a Meat Thermometer
As a general rule, insert the thermometer into the center of the thickest part of the meat. Don't let the thermometer touch a bone or go through the meat to touch any metal surfaces; this could provide an inaccurate temperature. Here are a few more tips:
When roasting a whole bird, check the chicken's internal temperature in the thickest part of the thigh and the breast.
If meat is stuffed, check the temperature in the center of the stuffing, as well.
Be sure to wash the thermometer with soap and water after every use.
Why It's Vital to Rest Meat After Cooking
Resting meat is an important step; it allows time for the meat to reabsorb and lock in juices. Also remember that carryover cooking occurs when you remove meat from the heat source; its temperature will rise about 5 degrees post-cook. Typically, we suggest resting meat for at least 10 minutes—longer for large roasts.
The USDA recommends a three-minute rest time. Hamburgers do not need to be rested, which is in accordance with USDA advice.
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