Meat Doneness Temperature Guide

Drag the slider to see the doneness level, target temperature, and what to expect inside — for beef, lamb, and steak specifically.

Safe minimum internal temperatures

Unlike beef and lamb, poultry, pork, and ground meat have a single safe minimum temperature (per USDA guidelines) rather than a doneness range — there's no "rare" option for food safety reasons.

Meat	Safe minimum temp
Poultry (whole, parts, ground)	165°F (74°C)
Ground beef, pork, lamb, veal	160°F (71°C)
Pork chops, roasts (whole cuts)	145°F (63°C) + 3 min rest
Fish	145°F (63°C)
Egg dishes	160°F (71°C)