Meat Doneness Guide

The Meat Doneness Guide provides USDA-recommended internal temperature targets for common proteins. Use a reliable instant-read thermometer inserted into the thickest part of the meat, away from bone, fat, or gristle.

Key Concepts

• Target temperature: The internal temperature the meat should reach before removing from heat
• Carryover cooking: After removing from heat, internal temperature continues to rise 5–10°F (3–5°C) during rest
• Rest time: Allows juices to redistribute and temperature to equalize throughout the meat
• USDA minimums: The minimum safe internal temperatures to reduce risk of foodborne illness

Tips

• Remove meat from heat 5°F (3°C) below target to account for carryover cooking
• Always measure at the thickest part of the cut
• Poultry and ground meats should always reach their full safe temperature
• Whole cuts of beef, pork, and lamb are safe at lower temperatures than ground meat