Recommended Meat Temperatures

Meat Type Rare Medium Rare Medium Medium Well Well Done
Beef 125°F (52°C) 130°F (54°C) 140°F (60°C) 150°F (65°C) 160°F (71°C)
Chicken Unsafe Unsafe 160°F (71°C) 165°F (74°C) 180°F (82°C)
Fish Sushi Seared 125°F (52°C) 130°F (54°C) 140°F (60°C)
Lamb 125°F (52°C) 130°F (54°C) 140°F (60°C) 150°F (65°C) 160°F (71°C)
Pork Unsafe Unsafe 145°F (63°C) 150°F (65°C) 160°F (71°C)
Veal 125°F (52°C) 130°F (54°C) 140°F (60°C) 150°F (65°C) 160°F (71°C)

* Note: Recommended temperatures are less that what is considered safe by the U.S. Department of Health & Human Services. However, these temperatures are used safely by many cooking professionals and will result in better tasting food. It should go without saying, but make sure you start with quality meat and you'll be fine. For a complete list of minimum done temperatures for food safety, please visit