Cooking Temperature Guide
Pull temps, rest times, and carryover estimates for every cut of beef, chicken, pork, lamb, duck, and game. Adjust by thickness and cooking method.
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What is carryover cooking?
When you remove meat from heat, the internal temperature continues to rise. This is because the exterior is much hotter than the center, and that heat continues to travel inward during the rest period.
How much it rises depends on the thickness of the cut, the cooking method, and the oven/grill temperature. As a general guide:
| Thickness | Est. carryover |
|---|---|
| 0.5" (1.3 cm) | 2-3°F (1-2°C) |
| 1" (2.5 cm) | 5°F (3°C) |
| 1.5" (3.8 cm) | 5-8°F (3-4°C) |
| 2" (5 cm) | 8-10°F (4-6°C) |
| 3"+ (7.6+ cm) | 10-15°F (6-8°C) |
This is why it's critical to pull meat BEFORE it reaches your target final temperature. The calculator above automatically adjusts the pull temperature based on the thickness you select.
Complete Meat Temperature Chart
Pull and final temperatures for all cuts and doneness levels. Pull temps assume 1-inch thickness with a 5-minute rest.
Beef (USDA: 145°F / 63°C)
| Cut | Doneness | Pull | Final | Rest |
|---|---|---|---|---|
| Ribeye Steak | Blue Rare | 110°F / 43°C | 115°F / 46°C | 3 min |
| Rare | 120°F / 49°C | 125°F / 52°C | 5 min | |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Well Done | 160°F / 71°C | 165°F / 74°C | 3 min | |
| NY Strip | Blue Rare | 110°F / 43°C | 115°F / 46°C | 3 min |
| Rare | 120°F / 49°C | 125°F / 52°C | 5 min | |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Well Done | 160°F / 71°C | 165°F / 74°C | 3 min | |
| Filet Mignon | Blue Rare | 110°F / 43°C | 115°F / 46°C | 3 min |
| Rare | 120°F / 49°C | 125°F / 52°C | 5 min | |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Well Done | 160°F / 71°C | 165°F / 74°C | 3 min | |
| Sirloin | Blue Rare | 110°F / 43°C | 115°F / 46°C | 3 min |
| Rare | 120°F / 49°C | 125°F / 52°C | 5 min | |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Well Done | 160°F / 71°C | 165°F / 74°C | 3 min | |
| Flank / Skirt | Rare | 120°F / 49°C | 125°F / 52°C | 5 min |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Roast (Prime Rib) | Rare | 120°F / 49°C | 125°F / 52°C | 5 min |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Well Done | 160°F / 71°C | 165°F / 74°C | 3 min | |
| Ground Beef | Medium (Burger) | 140°F / 60°C | 145°F / 63°C | 3 min |
| Well Done (USDA Safe) | 155°F / 68°C | 160°F / 71°C | 3 min |
Chicken (USDA: 165°F / 74°C)
| Cut | Doneness | Pull | Final | Rest |
|---|---|---|---|---|
| Breast (Boneless) | Chef Preferred (Juicy) | 150°F / 66°C | 155°F / 68°C | 5 min |
| USDA Safe (165°F) | 160°F / 71°C | 165°F / 74°C | 5 min | |
| Thigh (Boneless) | Optimal (Tender) | 170°F / 77°C | 175°F / 80°C | 5 min |
| Whole Chicken | Perfectly Roasted | 160°F / 71°C | 165°F / 74°C | 15 min |
Pork (USDA: 145°F / 63°C)
| Cut | Doneness | Pull | Final | Rest |
|---|---|---|---|---|
| Chop (Bone-in) | Medium (Slightly Pink) | 140°F / 60°C | 145°F / 63°C | 5 min |
| Well Done (No Pink) | 155°F / 68°C | 160°F / 71°C | 5 min | |
| Tenderloin | Medium (Juicy) | 138°F / 59°C | 145°F / 63°C | 8 min |
| Pulled Pork (Shoulder) | Pullable / Shreddable | 200°F / 93°C | 203°F / 95°C | 30 min |
Lamb (USDA: 145°F / 63°C)
| Cut | Doneness | Pull | Final | Rest |
|---|---|---|---|---|
| Chop | Rare | 120°F / 49°C | 125°F / 52°C | 5 min |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Well Done | 160°F / 71°C | 165°F / 74°C | 3 min | |
| Rack of Lamb | Rare | 120°F / 49°C | 125°F / 52°C | 5 min |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Leg (Roast) | Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Medium Well | 150°F / 66°C | 155°F / 68°C | 5 min | |
| Well Done | 160°F / 71°C | 165°F / 74°C | 3 min |
Duck (USDA: 165°F / 74°C)
| Cut | Doneness | Pull | Final | Rest |
|---|---|---|---|---|
| Duck Breast | Medium Rare | 130°F / 54°C | 135°F / 57°C | 8 min |
| Medium | 140°F / 60°C | 145°F / 63°C | 8 min | |
| Leg / Confit | Confit (Fall-Apart) | 190°F / 88°C | 195°F / 91°C | 10 min |
Game (USDA: 145°F / 63°C)
| Cut | Doneness | Pull | Final | Rest |
|---|---|---|---|---|
| Venison Steak | Rare | 120°F / 49°C | 125°F / 52°C | 5 min |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min | |
| Bison Steak | Rare | 120°F / 49°C | 125°F / 52°C | 5 min |
| Medium Rare | 130°F / 54°C | 135°F / 57°C | 5 min | |
| Medium | 140°F / 60°C | 145°F / 63°C | 5 min |
Tips for cooking protein
Always use a thermometer
Color, touch, and time are estimates. An instant-read thermometer is the only way to know the internal temperature with certainty. It's the most important tool in your kitchen after a good knife.
Resting is not optional
Cutting meat immediately after cooking causes up to 40% of its juices to run out. Resting allows muscle fibers to relax and reabsorb moisture. Tent loosely with foil, never wrap tightly.
Temper your meat first
Let meat sit at room temperature for 30-45 minutes before cooking. This promotes more even cooking and better searing. Don't worry about safety: 45 minutes is well within the safe zone.
Pat the surface dry before searing
Surface moisture prevents browning. Pat meat dry with paper towels before searing. This creates a better Maillard crust, which is where the flavor is.
Frequently Asked Questions
What temperature is medium rare steak?
Medium rare steak has a final internal temperature of 130-135°F (54-57°C). Pull the steak from heat at 125-130°F and rest for 5 minutes — carryover cooking will bring it to the target. The center should be warm red to pink, and juices should run pink.
Is chicken done at 165 or 180?
The USDA recommends 165°F (74°C) for instant safety. However, chicken held at 150°F (66°C) for 3+ minutes is equally safe due to time-temperature pasteurization. Dark meat (thighs, legs) is better at 175-180°F (80-82°C) because the collagen needs higher temps to break down into gelatin.
Can pork be pink in the middle?
Yes. The USDA updated its recommendation in 2011: pork is safe at 145°F (63°C) with a 3-minute rest, which leaves a slight pink blush at the center. This produces much juicier pork than the old 160°F recommendation. Ground pork should still reach 160°F.
How long should steak rest after cooking?
Rest steak for at least 5 minutes (thin cuts) to 10-15 minutes (thick roasts). During resting, carryover cooking raises the internal temperature 5-10°F and the muscle fibers relax, redistributing juices. Cutting immediately causes juice loss — up to 40% of the moisture can run out.
What is carryover cooking?
Carryover cooking is the continued rise in internal temperature after meat is removed from heat. The exterior is hotter than the center, and that heat continues to travel inward during rest. Thin cuts carry over 3-5°F, thick steaks 5-8°F, and large roasts can carry over 10-15°F. This is why you pull meat before it reaches the target.
Is 145 medium rare or medium?
145°F (63°C) is medium for beef — hot pink center, juices run light pink. Medium rare is 130-135°F (54-57°C). The USDA "safe" temperature of 145°F happens to correspond to medium doneness, which confuses many people.
How do you know when steak is done without a thermometer?
The touch test: press the steak and compare to pressing the base of your thumb while touching different fingers. Thumb to index = rare (soft). Thumb to middle = medium rare (slightly firm). Thumb to ring = medium (firm). Thumb to pinky = well done (very firm). However, a thermometer is always more reliable.
Is it safe to eat medium rare steak?
Yes. Whole-muscle cuts like steak have bacteria only on the surface, which is killed by searing. The interior is essentially sterile. This is why medium rare steak (130-135°F) is considered safe by food scientists worldwide. Ground beef is different — grinding distributes surface bacteria throughout, so it should reach 160°F.