Look up the target internal temperature and rest time for beef, lamb, pork, poultry and fish. Food safety is based on USDA FSIS and local official guidance; use a food thermometer to confirm safe temperatures.
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How to Use the Meat Doneness Tool
Pick the cut and doneness you want and press Show Temperature. You get the target internal temperature in Fahrenheit and Celsius, a rest time where it applies, and a note if the temperature is below the USDA minimum.
Reading the result
Poultry is safe at 165 °F (74 °C); ground meat at 160 °F (71 °C); fish at 145 °F (63 °C).
Whole cuts of beef, lamb and pork are safe at 145 °F (63 °C) after a 3-minute rest.
Rare and medium-rare are below the USDA minimum, so they are flagged for higher-risk groups.
Rest meat for a few minutes so the juices settle and the temperature evens out.
Features
Target temperatures for beef, lamb, pork, poultry, fish and ground meat
Doneness levels from rare to well done, plus safe defaults
Rest times and a below-minimum safety warning
Food safety is based on USDA FSIS and local official guidance; use a food thermometer to confirm safe temperatures.
The danger zone is 40–140 °F (4–60 °C) — keep food out of it.
All processing runs locally in your browser. Your data is not uploaded to any server.
Temperatures are reference values for home cooking and not medical advice. For higher-risk groups, always cook to the safe minimum.