Chef-Recommended Meat Doneness Temperatures

Here’s some good information from ThermoWorks, the makers of the highly accurate Thermapen instant-read thermometer, on chef-recommended meat doneness temperatures.

Note that all temperatures listed are peak temperatures, meaning that meat should be removed from the grill a couple of degrees below these temps and allowed to rise during a short resting period.

Beef, Veal & Lamb: Roasts, Steaks & Chops

  • Rare: 120-130°F
  • Medium Rare: 130-135°F
  • Medium: 135-145°F
  • Medium Well: 145-155°F
  • Well Done: 155°F and higher

Pork: Roasts, Steaks & Chops

  • Medium: 137°F
  • USDA-Done: 145°F
  • Well Done: 150°F and higher

And in case you’re wondering, here are the food safe minimum doneness temps for meats that pose a greater health risk if not cooked thoroughly.

Ground Meat: Beef, Veal & Lamb

  • 160°F

Chicken, Turkey & Duck (Whole or Pieces)

  • 165°F