Meat Temperature Guide: Red Meat, Poultry, and Seafood
How to Measure Meat Temperatures Correctly for Red Meat, Poultry, and Seafood
This guide will help you measure internal meat temperature correctly based on current food safety regulations provided by the USDA. We also outline the minimum cooking temperatures and rest time for meat, poultry, and seafood, as well as their different degrees of doneness.
The information below will let you know the recommended meat cooking temperatures, as well as the guide to doneness and the corresponding temperatures:
Whole Beef Steak Cooking Temperature: 145ºF
The USDA safe internal cooking temperature recommendation for whole beef is 145°F after a 3-minute rest.
Steak Doneness Temperature Guide:
- Rare: 125°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Well-Done: 160°F
Ground Beef Cooking Temperature: 160ºF
The USDA safe internal cooking temperature recommendation for ground beef or hamburger meat is 160°F.
Ground Beef Doneness Temperature Guide:
- Medium-Rare: 125°F
- Medium: 130°F
- Medium-Well: 140°F
- Well-Done: 160°F
Fish and Shellfish Cooking Temperature: 145ºF
The USDA safe internal cooking temperature recommendation for fish is 145°F.
There are no degrees of doneness for fish or shellfish.
Poultry Cooking Temperature: 165ºF
Chicken, turkey, and duck are all types of poultry. The USDA safe internal cooking temperature recommendation for all poultry is 165°F.
There are no degrees of doneness for turkey or chicken.
Pork Cooking Temperature: 145ºF
The USDA safe internal cooking temperature recommendation for pork is 145°F after a 3-minute rest.
Pork Doneness Temperature Guide:
- Medium: 150°F
- Well-Done: 160°F
Lamb Cooking Temperature: 145ºF
The USDA safe internal cooking temperature recommendation for lamb is 145°F after a 3-minute rest.
Lamb Doneness Temperature Guide:
- Rare: 125°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Well-Done: 160°F
Veal Cooking Temperature: 145ºF
The USDA safe internal cooking temperature recommendation for veal is 145°F after a 3-minute rest.
Veal Doneness Temperature Guide
- Rare: 125°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Well-Done: 160°F
Meat Temperature FAQs
What Are Safe Meat Cooking Temperatures?
Safe Internal Meat Cooking Temperatures:
| Type of Meat | Safe Temp. |
|---|---|
| Poultry: Chicken, Turkey, Duck | 165°F |
| Ground Meats: Beef, Pork, Veal, Lamb | 160°F |
| Red Meat: Beef, Veal, Lamb, Pork | 145°F with a 3-minute rest |
| Fish | 145°F |
How Do You Measure the Internal Temperature Of Meat?
When cooking meat at home, you will need a meat thermometer. This will help ensure the meat reaches the safe minimum internal temperature.
Instant-read thermometers are the most commonly used temperature tools and can be found at most grocery stores. They give you temperature readings fast and clearly, but can not be left in the meat while it is cooking. Use this type of food thermometer at the end of the minimum cooking time and after the suggested rest period.
Dial thermometers are commonly used in roasts and can remain in the meat while cooking, but are not appropriate for thin cuts of meat.
To get the most accurate reading, you will want to insert the thermometer into the thickest part of the meat, which is usually the center of the cutlet or breast of the turkey or chicken. Avoid bone or fat when checking the temp, and if the meat product is irregularly shaped, take the reading in several places.
What is Meat Doneness?
Meat doneness is an industry term that we use a lot in the kitchen at Seared. It refers to the degree at which the meat is prepared, and is expressed by whether it is cooked rare, medium, medium-well, or well-done. So when your server asks you, “How would you like your steak cooked tonight?”, they are referring to the meat doneness.
Why Does Meat Have to Rest After Cooking?
The USDA recommends a specific minimum internal temperature of certain meats after they have been removed from the heat and left to rest for three minutes before being eaten. This ensures it is a safe temperature to be consumed by killing off any potentially harmful germs or pathogens.
This rest time also allows the flavorful juices to redistribute throughout the meat and be reabsorbed. This leaves every bite delicious and moist.
Seared Steak and Seafood in Petaluma
At Seared Steak & Seafood, we believe the best meals start with the freshest ingredients and end with unforgettable flavor. Whether you’re joining us for a perfectly cooked steak, fresh seafood, or a local glass of wine or handcrafted cocktail at the bar, we’re ready to make your next night out one to savor. Book a table online or by calling us at 707-762-5997.