Meat Temperature Calculator

How to Use This Tool

Pick your meat type and whether it is a whole cut or ground.
For beef or lamb whole cuts, choose a doneness. For poultry and ground meat, the tool shows the required safe minimum instead.
Always insert a probe thermometer into the thickest part, away from bone, and let the meat rest before carving.

Frequently Asked Questions

What is the safe temperature for chicken?

Chicken and turkey must reach 165°F (74°C) throughout, measured in the thickest part. Poultry is never served medium-rare.

What about pork?

Whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest. Ground pork must reach 160°F (71°C).

Do I need to rest meat?

Yes. Resting lets juices redistribute and the temperature rise a few more degrees. Steaks rest 5 minutes; roasts and whole birds 10–20 minutes.

Is rare beef safe?

Whole cuts of beef and lamb can safely be cooked to 125–145°F because surface bacteria are killed by searing. Ground meat must reach 160°F.

How to Use This Tool