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 |
50°C
/ 122°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 |
93°C
/ 200°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 |
93°C
/ 200°F
|
Should shred easily |
| Belly/Ribs |
Tender |
93°C
/ 200°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 |
93°C
/ 200°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 |
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.
