Your complete reference for perfect results every time.

BEEF & LAMB DONENESS GUIDE

DonenessTemperatureDescription
Rare120-125°FCool red center, very soft
Medium-Rare130-135°FWarm red center, slightly firm
Medium135-145°FWarm red center, slightly firm
Medium-Well145-155°FWarm red center, slightly firm
Well-Done155°F+Warm red center, slightly firm

Beef Steaks & Beef Roasts

BEEF STEAKS

Ribeye130-135°F
Filet Mignon130-135°F
NY Strip130-135°F
T-Bone/Porterhouse130-135°F
Sirloin135-145°F
Flank Steak130-135°F
Skirt Steak130-135°F

BEEF ROASTS

Prime Rib130-135°F
Tenderloin130-135°F
Top Round135-145°F
Chuck Roast195-205°F
Brisket195-205°F
Short Ribs195-205°F

Want more details? Check out our complete steak temp guide here.

Pork and Lamb

PORK

Pork Chops145°F
Pork Tenderloin145°F
Pork Loin145°F
Pork Shoulder195-205°F
Pork Ribs195-203°F
Ground Pork160°F

LAMB

Lamb Chops130-135°F
Leg of Lamb130-135°F
Lamb Shoulder195-205°F
Ground Lamb160°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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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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