Comprehensive Temperature Guide
Meat Temperature Guide before Resting or Removing from Heat
| Beef |
USDA Minimum |
145° |
| |
Rare |
115° |
| |
Medium-Rare |
124° |
| |
Medium |
140° |
| |
Medium-Well |
150° |
| |
Well Done |
160° |
| |
Brisket |
204° |
| |
Ground Beef (USDA) |
160° |
| Lamb |
USDA Minimum |
145° |
| |
Rare |
110° |
| |
Medium-Rare |
130° |
| |
Medium |
140° |
| |
Medium-Well |
145° |
| |
Well Done |
150° |
| |
Ground Lamb (USDA) |
170° |
| Pork |
USDA Minimum (with 3 minute rest) |
145° |
| |
Pork Shoulder (Butt) |
205° |
| |
Ham (cooked) from USDA Inspected Plants |
140° |
| |
Ham (cooked) other |
165° |
| |
Ham fresh or smoked |
145° |
| |
Ground Pork (USDA) |
160° |
| Chicken |
USDA Minimum |
165° |
| Domesticated Birds of Any Kind |
Confit |
185° |
| Alligator |
Whole |
165° |
| Fish and Shellfish |
USDA Minimum |
145° |
| Leftovers Reheated |
USDA Minimum |
165° |
| Casseroles |
USDA Minimum |
165° |
Other Cooking Methods Temperature Guide
| Boiling |
212° |
| Simmer |
195° |
| Poaching |
170° |
| Smoking on Traeger |
180° |
| Smoking in Stick Burner |
225° |
| Sear (meat) Low |
400° |
| Sear (meat) High |
900° |
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