Your complete reference for perfect results every time.
Guide to Doneness of beef and lamb
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120-125 ° F. | Fresh red center, very soft |
| Medium-rare | 130-135 ° F. | Hot red center, slightly stopped |
| Middle | 135-145 ° F. | Hot red center, slightly stopped |
| Medium-povero | 145-155 ° F. | Hot red center, slightly stopped |
| Well done | 155 ° F+ | Hot red center, slightly stopped |
Beef steaks and beef roast
Beef steaks
| Ribeye | 130-135 ° F. |
| Filet mignon | 130-135 ° F. |
| Strip | 130-135 ° F. |
| T-Bone/Porterhouse | 130-135 ° F. |
| Sirloin | 135-145 ° F. |
| Steak next to | 130-135 ° F. |
| Skirt | 130-135 ° F. |
Roasted beef
| Main rib | 130-135 ° F. |
| Thread | 130-135 ° F. |
| Top round | 135-145 ° F. |
| Chuck roast | 195-205 ° F. |
| Brisket | 195-205 ° F. |
| Ribs | 195-205 ° F. |
Do you want more details? Take a look at our complete guide of the temperature of the steak here.
Pork and lamb
PIG
| Pork ribs | 145 ° F. |
| Pork fillet | 145 ° F. |
| Pork | 145 ° F. |
| Pork shoulder | 195-205 ° F. |
| Pork ribs | 195-203 ° F. |
| Ground pork | 160 ° F. |
LAMB
| Lamb ribs | 130-135 ° F. |
| Leg of lamb | 130-135 ° F. |
| Lamb shoulder | 195-205 ° F. |
| Ground lamb | 160 ° F. |
The pig cooked at 145 ° F can have a slightly pink center.
Poultry
| Cut | Temperature | Notes |
|---|---|---|
| Whole chicken | 165 ° F. | Thicker part of the thigh |
| Chicken breasts | 165 ° F. | Thicker part |
| Chicken legs | 175 ° F. | For a better plot |
| Whole Türkiye | 165 ° F. | Thicker part of the thigh |
| Turkey breast | 165 ° F. | Thicker part |
| Poultry on the ground | 165 ° F. | All the chicken/ground turkey |
Seafood and crustaceans
| Type | Temperature | Visual signals |
|---|---|---|
| Fish (salmon, tuna) | 125-130 F. | Filla easily, opaque center |
| White fish (cod, Halibut) | 145 ° F. | Opaque, bows with fork |
| Shrimp | 145 ° F. | Pink and opaque, in the shape of C |
| Lobster | 145 ° F. | Bright red shell, opaque meat |
| Crab | 145 ° F. | Brilliant/red orange, soda meat |
| Scallop | 120-125 ° F. | Opaque with slight translucence |
| Oysters (cooked) | 145 ° F. | The edges are enriched, plump and firm |
| Mussels/clams | 145 ° F. | Open shells, the meat is opaque |
Quick suggestions for accurate temperatures
- Positioning of the probe: Always Insert the thermometer into the thicker part meat, avoiding bone pockets or fats.
- Pull soon: Allow Carryover cuisine – Pull the meat of 5 ° F first for roasted and thick cuts, curtains with a sheet to rest.
- Rest time: Rest the meat after cooking – 5 minutes for steaks, over 15 minutes for large roasts – the juices are redistributed and cause a better consistency.
- Digital thermometers I am your best friend: instant reading for grilling, in probe style for roasts and smoke.
- Minced meat: Always cook at safe temperatures – No rose allowed
- Lente and low cuts: The resistant cuts (spindle, chest, ribs) need higher temperatures to break down the connective tissue
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