π‘οΈ Meat Doneness Temperature Guide
Pull temps with carryover built in.
USDA safety minimums shown. Temperatures are guidance, not professional food-safety advice.
How to Use This Guide
Pick your meat and doneness. The calculator gives the pull temperature (accounting for carryover), the final serving temperature, rest time, and the USDA safe minimum.
Carryover Cooking
Small cuts: 3-5 F | Large roasts: 5-10 F
Heat keeps moving toward the center after meat leaves the oven. Resting also lets juices redistribute, so cutting early costs you moisture even if the temperature is right. Tent loosely with foil and rest steaks 5 minutes, roasts 15 to 20, whole turkeys 30 to 45.
Worked Example
Medium-rare ribeye (target 135 F), small cut: carryover 5 F, pull at 130 F, rest 5 minutes. Whole turkey (target 165 F in thigh), large: carryover 5 F, pull at 160 F, rest 30 minutes.
Understanding Carryover Cooking
Meat keeps cooking after it leaves the heat because the hot exterior keeps driving heat inward. A thick roast can rise 5 to 10 F during rest; a thin steak rises 2 to 3 F. This is why the calculator tells you to pull early. Tent loosely with foil and rest on a warm (not hot) surface. Cutting too early spills juices that would have redistributed during the rest.
Thermometer Placement
Insert the probe into the thickest part, away from bone, fat, and the pan. Bone conducts heat differently and gives false readings. For thin cuts like chicken breasts, insert from the side into the center. Instant-read thermometers are worth the investment; dial thermometers left in the oven are slower and less accurate.
Resting Times
Rest steaks 5 to 10 minutes, roasts 20 to 30 minutes, and whole turkeys up to 40 minutes. Larger cuts need longer rests because heat takes more time to equalize. Do not tent delicate crispy skin too tightly or trapped steam softens it. A warm oven (turned off) holds resting meat safely.
Frequently Asked Questions
What temperature is chicken safe to eat?
165 F (74 C) is the USDA safe temperature for all poultry, measured in the thickest part of the thigh. Unlike beef, there is no safe medium-rare chicken. Carryover cooking adds 3 to 5 F, so many cooks pull at 160 F and rest.
Can pork be pink in the middle?
Yes. The USDA lowered the safe temperature for whole pork cuts to 145 F with a 3-minute rest in 2011. At 145 F pork can be slightly pink and juicy. Ground pork still needs 160 F.
What is carryover cooking?
Meat keeps cooking after leaving the heat as thermal energy moves inward. Large roasts rise 5 to 10 F during resting, steaks 3 to 5 F. Pull meat a few degrees below target and let rest carry it home.
Where do I place the thermometer?
In the thickest part, away from bone, fat, and the pan. For whole birds check the inner thigh. For steaks go in from the side to the center. Instant-read thermometers need 5 to 10 seconds to settle.
Is the USDA temperature the same as restaurant doneness?
No. USDA numbers are safety minimums. Medium-rare beef at 130 to 135 F is below the 145 F USDA whole-cut guideline but widely served. Sous vide and long holds pasteurize at lower temps. This guide shows both safety and chef targets.