Meat Internal Temperature Chart
Safe internal temps for 34 ingredients, plus doneness and pull temps for the 11 cuts where doneness is a choice.
Free, no signup. Prints on two sheets: safe temps, then doneness.
Safe Internal Temperatures
| Ingredient | Safe Internal Temp |
|---|---|
| Chicken Breast | 165°F / 74°C |
| Chicken Thigh | 175°F / 79°C |
| Salmon Fillet | 145°F (FDA) or 125°F (medium) |
| Ribeye Steak | 130°F rare · 135°F med-rare · 145°F medium |
| Pork Chop | 145°F / 63°C |
| Shrimp | Opaque and pink throughout |
| Whole Chicken | 165°F in thickest part of thigh |
| Cod Fillet | 145°F / 63°C |
| Lamb Chops | 130°F rare · 140°F medium |
| Ground Beef | 160°F / 71°C |
| Ground Turkey | 165°F / 74°C |
| Chicken Wings | 165°F / 74°C (but 190°F for tender) |
| Pork Tenderloin | 145°F / 63°C |
| Pork Belly | 190–200°F for tender |
| Duck Breast | 130°F rare · 140°F med-rare · 155°F medium |
| Turkey Breast | 165°F / 74°C (or 155°F and rest to 165°F) |
| Filet Mignon | 120°F rare · 130°F med-rare · 140°F medium |
| NY Strip Steak | 130°F rare · 135°F med-rare · 145°F medium |
| Scallops | 130°F / 54°C |
| Mussels | Shells open = done |
| Halibut | 130–135°F / 54–57°C |
| Tuna Steak | Rare center (115°F) recommended |
| Pork Ribs | 195–203°F for pull-apart tender |
| Brisket | 195–205°F (probe-tender) |
| Whole Turkey | 165°F in thickest part of thigh |
| Sausage / Bratwurst | 160°F / 71°C (pork) or 165°F (chicken/turkey) |
| Lobster | 140°F / 60°C (tail meat) |
| Crab | 145°F / 63°C |
| Tilapia | 145°F / 63°C |
| Chicken Drumsticks | 175°F / 79°C |
| Clams | Shells open = done |
| Swordfish Steak | 130–140°F / 54–60°C |
| Sardines (Fresh) | 145°F / 63°C |
| Potato (Russet) | 210°F internal for fluffy baked |
Doneness Targets
Target temp first, pull temp in brackets. Pull it off the heat at the lower number and carryover cooking takes it the rest of the way.
Salmon Fillet
Medium-Rare (chef) 125°F [120°F] · Medium 135°F [130°F] · FDA Safe 145°F [140°F]
Ribeye Steak
Rare 125°F [120°F] · Medium-Rare 135°F [130°F] · Medium 145°F [140°F] · Medium-Well 150°F [145°F] · Well-Done 160°F [155°F]
Pork Chop
Medium (USDA safe) 145°F [140°F] · Medium-Well 150°F [145°F] · Well-Done 160°F [155°F]
Lamb Chops
Rare 130°F [125°F] · Medium-Rare 135°F [130°F] · Medium 140°F [135°F] · Medium-Well 150°F [145°F] · Well-Done 160°F [155°F]
Pork Tenderloin
Medium (USDA safe) 145°F [140°F] · Medium-Well 150°F [145°F] · Well-Done 160°F [155°F]
Duck Breast
Rare 130°F [125°F] · Medium-Rare 140°F [135°F] · Medium 155°F [150°F]
Filet Mignon
Rare 120°F [115°F] · Medium-Rare 130°F [125°F] · Medium 140°F [135°F] · Medium-Well 150°F [145°F] · Well-Done 160°F [155°F]
NY Strip Steak
Rare 125°F [120°F] · Medium-Rare 135°F [130°F] · Medium 145°F [140°F] · Medium-Well 150°F [145°F] · Well-Done 160°F [155°F]
Halibut
Medium-Rare 130°F [125°F] · Medium 135°F [130°F] · FDA Safe 145°F [140°F]
Tuna Steak
Rare (recommended) 115°F [110°F] · Medium-Rare 125°F [120°F] · Medium 140°F [135°F]
Swordfish Steak
Medium-Rare 130°F [125°F] · Medium 140°F [135°F] · FDA Safe 145°F [140°F]
Before you trust the number
Insert the thermometer into the thickest part, away from bone. Carryover cooking adds 5 to 10°F after the meat leaves the heat, so pull early. Rest at least 5 minutes before slicing. Ground meats have no doneness spectrum: the grinding spreads surface bacteria throughout, so they need the full safe temp all the way through.