Meat Temperature Guide

Perfect doneness, every time.

💡 Key Tips

Always use an instant-read or probe thermometer inserted into the thickest part, avoiding bone, fat, and gristle.
Rest meat after cooking: steaks and chops 5–10 minutes, roasts 15–30 minutes, large cuts like brisket 1–3 hours.
Temperature will rise 2–5°C (5–10°F) during resting (carryover cooking).
USDA safe minimums: beef steaks 63°C (145°F), pork 63°C (145°F), poultry 74°C (165°F), ground meats 71°C (160°F).