Safe Cooking Temperatures for Every Meat
Cooking meat is a two-number game: the temperature you pull it at and the temperature it hits after resting. Carryover cooking raises the internal temp another 3–10°F, so pulling at the "safe" number usually means overcooked meat.
The chart
| Meat | Pull at | USDA safe minimum | Rest |
|---|---|---|---|
| Beef, lamb, veal — steaks/roasts | 130°F (medium-rare) | 145°F | 3 min |
| Ground beef, lamb, pork | 160°F | 160°F | 0 min |
| Pork chops & roasts | 140°F (pull) → 145°F (rested) | 145°F | 3 min |
| Chicken & turkey (all cuts) | 160°F breast / 170°F thigh | 165°F | 3 min |
| Ground poultry | 165°F | 165°F | 0 min |
| Fish (fin fish) | 125°F (medium) | 145°F | 0 min |
| Salmon | 120°F (medium-rare) | 145°F | 0 min |
| Shrimp, lobster, scallops | opaque & firm | 145°F | 0 min |
Why "pull temp" matters
A 1.5-inch ribeye seared hard will keep climbing 8–10°F off the heat. Pull at 130°F and it lands at ~138°F — a perfect medium-rare. Pull at 145°F and you're serving medium-well.
Resting: the free tenderness upgrade
Muscle fibers contract on the heat and squeeze juice toward the surface. Resting lets them relax so juice redistributes. Skip it and half your steak ends up on the cutting board. Rule of thumb: 5 minutes for a steak, 10 for a chop, 15–20 for a roast.
What about chicken pulled at 160°F?
USDA lists 165°F because it kills salmonella instantly. In reality, 150°F held for 3 minutes achieves the same log reduction — which is why sous-vide chicken works. In a hot oven or pan, pulling breast at 160°F and letting it carry to 165°F gives noticeably juicier meat than pushing it to 175°F.
Ground meat is different
Bacteria on the outside of a whole cut get seared away. Grinding mixes surface bacteria throughout the meat, so ground beef, pork, and poultry need to hit the safe minimum all the way through — no medium-rare burgers unless you grind at home from a whole cut you trust.
Fish: pick your doneness
USDA's 145°F is safety-first. Most restaurants serve salmon and tuna medium-rare (120–125°F). If you're pregnant, immunocompromised, or serving kids, stick with 145°F and opaque, flaky flesh.
Tool that pays for itself
A $15 instant-read thermometer eliminates all guesswork. Insert into the thickest part, avoid bone, read in 2 seconds.
Once your steak is off the heat, use Meat Picker to pick the right cut next time — leaner cuts want lower pull temps and shorter cooks.