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
Chicken, Turkey & Duck (Whole or Pieces)