Temp Guide
Select an ingredient
—°
USDA Approved
Cooking-Safe Temperatures
Poultry - White
Well Done
165°F
/
74°C
USDA
Poultry - Dark
Well Done
180°F
/
82°C
USDA
Beef
Rare
125°F
/
52°C
Medium Rare
135°F
/
57°C
Medium
145°F
/
63°C
USDA
Medium Well
155°F
/
68°C
USDA
Well Done
165°F
/
74°C
USDA
BBQ Tender
205°F
/
96°C
USDA
Pork
Medium
145°F
/
63°C
USDA
Medium Well
150°F
/
66°C
USDA
Well Done
160°F
/
71°C
USDA
BBQ Tender
205°F
/
96°C
USDA
Lamb
Rare
125°F
/
52°C
Medium Rare
135°F
/
57°C
Medium
145°F
/
63°C
USDA
Medium Well
155°F
/
68°C
USDA
Well Done
165°F
/
74°C
USDA
BBQ Tender
205°F
/
96°C
USDA
Veal
Medium Rare
135°F
/
57°C
Medium
145°F
/
63°C
USDA
Medium Well
155°F
/
68°C
USDA
Well Done
165°F
/
74°C
USDA
BBQ Tender
205°F
/
96°C
USDA
Ground Meat
Rare
125°F
/
52°C
Medium Rare
135°F
/
57°C
Medium
145°F
/
63°C
Medium Well
155°F
/
68°C
Well Done
165°F
/
74°C
USDA
Fish
Rare
120°F
/
49°C
Medium Rare
125°F
/
52°C
Medium
130°F
/
54°C
Medium Well
135°F
/
57°C
Well Done
145°F
/
63°C
USDA