Meat temperature chart
USDA-safe minimums, barbecue pull temperatures, doneness bands, and rest times in one reference. This page is the site's source of truth: every calculator on MeatLogic reads its temperatures from the same data you see here.
USDA safe minimum internal temperatures
These are safety floors from USDA FSIS, not doneness preferences. Nothing below leaves the kitchen under its number.
| Food | Minimum | Note |
|---|---|---|
| Beef, pork, lamb, veal (steaks, chops, roasts) | 145°F | Plus a 3-minute rest |
| Ground beef, pork, lamb, veal | 160°F | No rest required |
| All poultry (whole, parts, ground) | 165°F | Breast and thigh |
| Fish and shellfish | 145°F | Or until opaque and it flakes |
| Ham, fresh or smoked (uncooked) | 145°F | Plus a 3-minute rest |
| Leftovers and casseroles | 165°F | Reheat throughout |
Barbecue pull temperatures by cut
Where to actually take each cut off the pit. Collagen-rich cuts go far past their safe minimum because the goal past that point is rendering, not safety.
| Cut | Pull at | Pit | Rest |
|---|---|---|---|
| Brisket (whole packer) | 200–205°F | 225–275°F | 60–120m |
| Brisket flat | 200–205°F | 225–275°F | 45–90m |
| Pork butt / shoulder (pulled) | 200–205°F | 225–275°F | 30–60m |
| Pork spare ribs (rack) | 195–203°F | 225–250°F | 10–20m |
| Baby back ribs (rack) | 195–203°F | 225–250°F | 10–20m |
| Beef plate short ribs | 203–207°F | 250–275°F | 30–60m |
| Chuck roast | 200–205°F | 250–275°F | 20–40m |
| Tri-tip | 130–135°F | 225–250°F | 10–15m |
| Pork loin | 145–150°F | 225–275°F | 10–15m |
| Whole chickenThigh 175–180°F | 165–170°F | 275–350°F | 15–20m |
| Whole turkeyThigh 175–180°F | 162–165°F | 275–325°F | 20–30m |
| Salmon fillet | 125–145°F | 200–225°F | 5–10m |
Planning a cook around these numbers? The smoking calculator turns them into a start time.
Doneness for whole-muscle beef and lamb
Preference, not safety. USDA safe for whole-muscle beef is 145°F with a three-minute rest; anything rarer than that is a risk choice you are making knowingly.
Carryover cooking
Meat keeps cooking after it comes off the heat. A thin steak climbs a couple of degrees; a large roast off a hot oven can climb 10°F. Pull early enough that carryover lands you on target rather than past it.
How it works
A safe minimum and a done temperature are not the same thing. Brisket is safe at 145F and inedible until about 203F, because the goal past the safe point is rendering collagen, not killing bacteria.
Carryover cooking keeps the internal temperature climbing after the meat comes off the heat, by a few degrees on a steak and more on a large roast. Pull early enough to account for it.
Rest is not optional. It lets the temperature even out across the cut and lets moisture redistribute.
What it assumes
- Temperatures are measured at the thickest point, away from bone.
- Instant-read thermometers drift. Check yours in ice water.
Questions
165F for all poultry, whole or ground, breast or thigh, per USDA FSIS. Thighs eat better around 175 to 180F because the connective tissue in dark meat needs the extra heat.