Cooking & Food · Free tool

Meat Doneness Temperature Guide

USDA-safe internal temps for beef, pork, chicken, fish, lamb. Rest times included. Celsius + Fahrenheit.

Updated April 2026

Meat type

USDA safe minimum

145°F / 63°C

Rest 3 min after removing from heat

Doneness chart

Rare

Cool red center, very soft

120°F

49°C

Medium-Rare

Warm red center, slight firmness

130°F

54°C

Medium

Warm pink center, firmer

140°F

60°C

Medium-Well

Slightly pink center

150°F

66°C

Well DoneUSDA SAFE

Little to no pink

160°F

71°C

Note: USDA recommends 145°F minimum for whole cuts. Rare/medium-rare are chef recommendations, not USDA-endorsed.

Always use an instant-read thermometer in the thickest part, avoiding bone. Carryover cooking adds 5–10°F during rest—pull 5°F early.

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What it does

Safe temps for every meat, plus chef-preferred temps for rare and medium-rare. Rest times included because rested meat is better meat.

Runs entirely in your browser — no upload, no account, no watermark. For more tools in this category see the full tools index.

Embed this tool on your siteShow snippet

Paste this snippet into any page. Loads on-demand (lazy), no tracking scripts, and sized to most dashboards. Replace the height to fit your layout.

<iframe src="https://freetoolarena.com/embed/meat-doneness-temperature" width="100%" height="720" frameborder="0" loading="lazy" title="Meat Doneness Temperature Guide" style="border:1px solid #e2e8f0;border-radius:12px;max-width:720px;"></iframe>

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How to use it

Pick meat type.
Read doneness table.
Add rest time before slicing.