Kitchen School Lesson 10 of 11
Internal temperature chart
An instant-read thermometer is the only reliable way to know how done meat and fish are. Insert it into the thickest part, away from bone, and from the side for thin cuts. The pull temperature is when to take the food off the heat; during resting it rises by carryover (2–4°C for steaks and chops, 5–8°C for large roasts) to the final temperature.
Beef and lamb (whole cuts: steaks, chops, roasts)
| Doneness | Pull at | Final (after rest) | Looks like |
|---|---|---|---|
| Rare | 48–50°C (118–122°F) | 52°C (125°F) | Deep red, cool to warm center |
| Medium-rare | 52–54°C (126–129°F) | 55–57°C (131–135°F) | Red-pink, warm center, juicy |
| Medium | 57–58°C (135–137°F) | 60–63°C (140–145°F) | Pink center, firmer |
| Medium-well | 62–63°C (144–145°F) | 65–67°C (150–153°F) | Faint pink |
| Well done | 68°C (155°F) | 71°C (160°F) | Gray-brown throughout |
For large roasts, pull 3–5°C lower than shown, since carryover is greater. Food safety agencies recommend 63°C (145°F) with a 3-minute rest for whole cuts; rarer meat is a widely accepted personal choice for healthy adults because bacteria are mainly on the surface of whole cuts.
Slow-cooked and braised cuts (brisket, short ribs, pulled pork, lamb shoulder) are cooked well past done, to 88–96°C (190–205°F), until the collagen melts and the meat is fork-tender. Go by tenderness, not just temperature.
Pork
| Cut | Final temperature |
|---|---|
| Chops, tenderloin, loin roasts | 63°C (145°F) + 3 min rest: slightly pink, juicy |
| Shoulder for slicing | 71–77°C (160–170°F) |
| Shoulder or belly for pulling | 90–95°C (195–203°F) |
| Ground pork, sausages | 71°C (160°F) |
| Cured ham, reheated | 60°C (140°F) |
Poultry
| Cut | Final temperature |
|---|---|
| Whole chicken or turkey (thickest part of thigh) | 74°C (165°F) |
| Thighs and legs | 74°C (165°F); more tender at 80–85°C (175–185°F) |
| Breast | 74°C (165°F) for instant safety. For juicier meat you may pull at 65°C (149°F) and rest 5 minutes, covered: killing bacteria depends on time as well as temperature, and chicken held at about 65°C for 4 minutes (or 68°C/155°F for 1 minute) reaches the same safety as at 74°C. Check that it stays at or above 65°C through the rest |
| Duck breast | 54–57°C (130–135°F) for pink, as with red meat (a quality choice for healthy adults; official advice is 74°C/165°F) |
| Ground chicken or turkey | 74°C (165°F) |
Ground meat
| Meat | Final temperature |
|---|---|
| Ground beef, lamb, pork, veal (burgers, meatballs, meatloaf) | 71°C (160°F) |
| Ground poultry | 74°C (165°F) |
Grinding spreads surface bacteria throughout, which is why ground meat must be cooked through.
Fish and seafood
| Fish | Final temperature | Texture |
|---|---|---|
| Salmon, trout, Arctic char | 50–52°C (122–126°F) | Moist, slightly translucent center |
| Tuna (seared) | 40–45°C (104–113°F) center | Rare center |
| Cod, haddock, pollock, hake | 52–55°C (126–131°F) | Opaque, just flaking |
| Halibut, sea bass, sea bream | 52–55°C (126–131°F) | Opaque, moist |
| Mackerel, herring | 55°C (131°F) | Opaque throughout |
| Whole fish | 55°C (131°F) next to the backbone | Flesh lifts from the bone |
| Shrimp, scallops, lobster | 55–60°C (131–140°F) | Just opaque, firm |
Official guidelines suggest 63°C (145°F) for fish; the lower temperatures above are standard for quality and suit fresh, properly handled fish. For pregnant or vulnerable people, cook fish to 63°C.
Other
| Food | Temperature |
|---|---|
| Egg dishes (custards, quiche, frittata) | 71°C (160°F) |
| Leftovers, reheated | 74°C (165°F) |
| Deep-frying oil | 170–190°C (340–375°F) |