Your complete reference for perfect results every time.
BEEF & LAMB DONENESS GUIDE
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120-125°F | Cool red center, very soft |
| Medium-Rare | 130-135°F | Warm red center, slightly firm |
| Medium | 135-145°F | Warm red center, slightly firm |
| Medium-Well | 145-155°F | Warm red center, slightly firm |
| Well-Done | 155°F+ | Warm red center, slightly firm |
Beef Steaks & Beef Roasts
BEEF STEAKS
| Ribeye | 130-135°F |
| Filet Mignon | 130-135°F |
| NY Strip | 130-135°F |
| T-Bone/Porterhouse | 130-135°F |
| Sirloin | 135-145°F |
| Flank Steak | 130-135°F |
| Skirt Steak | 130-135°F |
BEEF ROASTS
| Prime Rib | 130-135°F |
| Tenderloin | 130-135°F |
| Top Round | 135-145°F |
| Chuck Roast | 195-205°F |
| Brisket | 195-205°F |
| Short Ribs | 195-205°F |
Want more details? Check out our complete steak temp guide here.
Pork and Lamb
PORK
| Pork Chops | 145°F |
| Pork Tenderloin | 145°F |
| Pork Loin | 145°F |
| Pork Shoulder | 195-205°F |
| Pork Ribs | 195-203°F |
| Ground Pork | 160°F |
LAMB
| Lamb Chops | 130-135°F |
| Leg of Lamb | 130-135°F |
| Lamb Shoulder | 195-205°F |
| Ground Lamb | 160°F |
Pork cooked to 145°F may have a slightly pink center.
Poultry
| Cut | Temperature | Notes |
|---|---|---|
| Whole Chicken | 165°F | Thickest part of thigh |
| Chicken Breasts | 165°F | Thickest part |
| Chicken Thighs | 175°F | For better texture |
| Whole Turkey | 165°F | Thickest part of thigh |
| Turkey Breast | 165°F | Thickest part |
| Ground Poultry | 165°F | All ground chicken/turkey |
Seafood and Shellfish
| Type | Temperature | Visual Cues |
|---|---|---|
| Fish (Salmon, Tuna) | 125-130°F | Flakes easily, opaque center |
| White Fish (Cod, Halibut) | 145°F | Opaque, flakes with fork |
| Shrimp | 145°F | Pink and opaque, C-shaped |
| Lobster | 145°F | Bright red shell, opaque meat |
| Crab | 145°F | Bright orange/red, firm meat |
| Scallops | 120-125°F | Opaque with slight translucency |
| Oysters (cooked) | 145°F | Edges curl, plump and firm |
| Mussels/Clams | 145°F | Shells open, meat is opaque |
Quick Tips for Accurate Temperatures
- Probe Placement: Always insert the thermometer into the thickest part of the meat, avoiding bone or fat pockets.
- Pull Early: Allow for carryover cooking — pull meat 5°F early for roasts and thick cuts, tent with foil to rest.
- Rest Time: Rest meat after cooking — 5 minutes for steaks, 15+ minutes for large roasts — juices redistribute and result in better texture.
- Digital thermometers are your best friend: Instant-read for grilling, probe-style for roasts and smoking.
- Ground Meat: Always cook to safe temperatures – no pink allowed
- Slow & Low Cuts: Tough cuts (chuck, brisket, ribs) need higher temps to break down connective tissue
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