The Ultimate Meat Temperature Guide: Beef, Pork & Lamb (Free Printable -

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 pink center, firm to the touch
Medium-Well	145-155°F	Thin line of pink, firm
Well-Done	155°F+	No pink, firm throughout

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

Pork cooked to 145°F may have a slightly pink center.

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

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