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Meat Internal Temperature Chart
Always cook to internal temperature, measured with an instant-read thermometer in the thickest part.
| Food | Pull temperature |
|---|---|
| Beef, lamb steaks (medium-rare) | 130-135°F |
| Beef, lamb steaks (medium) | 140-145°F |
| Ground beef & burgers | 160°F |
| Pork chops, roasts, tenderloin | 145°F + 3 min rest |
| Pulled pork / brisket (tender) | 200-205°F |
| Chicken & turkey (all cuts) | 165°F |
| Chicken thighs/wings (best texture) | 175°F |
| Fish & shellfish | 145°F (salmon often 125-130°F) |
| Sausages (fresh, pork/beef) | 160°F |
Poultry must reach 165°F for safety; ground meats 160°F. Whole-muscle beef and lamb can be cooked to preference.