Meat Temperature Chart
Look up safe and preferred internal temperatures for chicken, beef, pork, lamb, turkey and fish, by doneness, in both °F and °C. The internal temperature is the only reliable doneness check. A free meat temperature chart in your browser, with no sign-up.
- Ingredient-aware accuracy
- 100% free
- No sign-up, no app
- Instant as you type
- Works offline after first load
Beef steak & roast — internal temperatures
| Doneness | Internal temp | Note |
|---|---|---|
| Rare | 125°F | Cool red centre |
| Medium-rare | 135°F | Warm red centre |
| MediumSafe min | 145°F | Warm pink centre |
| Medium-well | 150°F | Slightly pink |
| Well done | 160°F | Little or no pink |
Measure in the thickest part, away from bone. Rest meat a few minutes; the temperature carries on rising. These are general reference figures — for food safety, follow your local guidance.
How to use it
- 1
Find your meat
Pick the meat and cut you are cooking from the chart.
- 2
Read the target
See the safe minimum temperature and the temperatures for each level of doneness.
- 3
Check with a thermometer
Probe the thickest part, away from bone, and pull the meat at the target temperature.
When it comes in handy
Roasts and birds
Hit the safe temperature for chicken and turkey, where doneness by colour alone is unreliable.
Steak doneness
Cook beef to rare, medium or well done by temperature rather than guesswork.
Food safety
Confirm pork, mince and leftovers reach a safe internal temperature before serving.
Instant, exact & 100% in your browser
The conversion runs right here in your browser using exact, standard factors. Nothing you type is sent to a server, there is no sign-up and no limit, and once the page has loaded it keeps working even with no connection.
Frequently asked questions
- What is the safe internal temperature for chicken?
- Poultry should reach 165°F (74°C) in the thickest part, measured away from the bone. At that temperature harmful bacteria are killed. Colour and juices are not reliable signals, so a thermometer is the safe way to check.
- What temperature is medium-rare steak?
- Medium-rare beef is around 130 to 135°F (54 to 57°C), medium is about 140 to 145°F (60 to 63°C), and well done is 160°F (71°C) and up. Whole cuts of beef are commonly cooked to preference, while mince should reach 160°F.
- Why use internal temperature instead of time?
- Cooking time depends on the oven, the starting temperature and the shape of the meat, so it is only a rough guide. Internal temperature measures doneness directly, which is why it is the check that food-safety guidance relies on. For food safety, follow your local guidance.
- Does this work offline and is anything sent to a server?
- The calculation runs entirely in your browser, so nothing you type is sent anywhere, and once the page has loaded it keeps working with no connection. There is no sign-up and no limit on how many conversions you make.
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