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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