Doneness Temperatures

Use an instant-read thermometer for the best possible accuracy; always measure with the probe in the thickest part of the meat, not touching any bone. Ideally, measure in more than one place.

Beef

125°F = Rare
130 – 135°F = Medium-rare
135 – 140°F = Medium
140 – 150°F = Medium-well
155°F+ = Well-done

Pork
145°F = Medium-rare (and past the temperature at which most pathogens are killed)
150°F = Slightly pink but moist
160°F = Well-done (and probably dry)

Chicken
155°F = Breast is done
160°F = Thigh is done

Lamb
125°F = Very rare
130°F = Rare
135°F = Medium-rare
140°F = Medium
150°F = Medium-well
160°F+ = Well-done

USDA-Recommended Internal Temperatures

Though recipes, including some of mine, give temperatures based on producing the best-tasting food and are in line with traditional levels of doneness, the USDA generally recommends higher temperatures. These temperatures reduce the potential danger of contracting illness caused by bacteria; important when cooking for children, the elderly and those with compromised immune systems

Beef, Veal, and Lamb

Ground meat (hamburger, etc.)
160°F

Roasts, steaks, and chops
145°F = Medium-rare
160°F = Medium
170°F = Well-done

Pork (all cuts, including ground)
160°F = Medium
170°F = Well-done

All Fish
145°F

Poultry
Ground chicken and turkey = 165°F
Whole chicken and turkey = 165°F
Poultry breasts = 165°F
Poultry thighs = 165°F

Egg Dishes
160°F