Reference
Temperature Guide
BBQ internal temperature guide for safe and perfect cooking every time.
Quick reference for internal meat temperatures. Remember: always use a meat thermometer and check the thickest part of the meat, away from bone.
Beef
| Cut | Doneness | Internal Temp | Notes |
|---|---|---|---|
| Steak | Rare | 49°C / 120°F | |
| Steak | Medium Rare | 55°C / 131°F | Recommended for most steaks |
| Steak | Medium | 60°C / 140°F | |
| Steak | Medium Well | 65°C / 149°F | |
| Steak | Well Done | 70°C / 158°F | |
| Brisket (UK rolled) | Pullable | 95°C / 203°F | Probe tender, not just temp |
| Roast (Silverside) | Medium Rare | 50°C / 122°F | Rest before slicing |
Pork
| Cut | Doneness | Internal Temp | Notes |
|---|---|---|---|
| Chops/Loin | Safe & Juicy | 63°C / 145°F | Can go slightly pink |
| Shoulder (Pulled) | Pullable | 95°C / 203°F | Should shred easily |
| Belly/Ribs | Tender | 95°C / 203°F | Cook until tender between bones |
Lamb
| Cut | Doneness | Internal Temp | Notes |
|---|---|---|---|
| Chops/Rack | Medium Rare | 55°C / 131°F | |
| Leg/Shoulder | Medium | 60°C / 140°F | |
| Shoulder (Pulled) | Pullable | 95°C / 203°F | Should shred easily |
Chicken
| Cut | Doneness | Internal Temp | Notes |
|---|---|---|---|
| Breast | Safe | 74°C / 165°F | Don't overcook - rest to 74°C |
| Thighs/Drumsticks | Safe & Tender | 75°C / 167°F | Can go higher for better texture |
| Whole Bird | Safe | 74°C / 165°F | Check thickest part of thigh |
Pro Tips
- Carryover cooking: Meat continues to cook after you remove it from heat. For steaks, pull 2-3°C before your target temp.
- Resting: Always rest meat before cutting. 10-15 mins for steaks, 20-30 mins for roasts, up to an hour for large briskets.
- Probe placement: Insert into the thickest part, away from bone and fat.
- Pulled meat: For pulling pork or lamb, probe-tender matters more than exact temperature. Should slide in like butter.