Meat Cooking Temperatures Guide (Beef, Chicken, Pork, Lamb & Seafood)

The difference between a succulent, melt-in-your-mouth steak and a tough, chewy piece of leather often comes down to just a few degrees. When you buy premium proteins—whether it's a Wagyu strip or wild-caught salmon—accuracy is everything. "Cooking to temperature, not to time" is the mantra of professional chefs, and it should be yours too.

This guide breaks down the ideal internal temperatures for every protein we sell. Remember to always remove your meat from the heat source when it is 3-5 degrees lower than your target temperature. This accounts for "carryover cooking," where the internal heat continues to rise as the meat rests.

Beef: Steaks & Roasts

Beef offers the most flexibility based on personal preference, though we highly recommend Medium-Rare to Medium for premium cuts like Ribeyes, Filets, and Strips to preserve tenderness and moisture.

• Blue Rare: 115°F – Seared outside, completely red and cool center.
• Rare: 120-125°F – Seared outside, 75% red center. Cool to warm.
• Medium-Rare (Recommended): 130-135°F – Seared outside, 50% red center. Warm and juicy. This is the sweet spot for Wagyu and Prime cuts.
• Medium: 140-145°F – Seared outside, pink center. Still flavorful but less juicy.
• Medium-Well: 150-155°F – Slightly pink center, becoming drier.
• Well Done: 160°F+ – Brown throughout. Not recommended for premium cuts as fat and juices are lost.

Note for Ground Beef: The USDA recommends cooking ground beef to 160°F for safety.

Pork: Chops, Loins, and Roasts

The old days of cooking pork until it was grey and dry are over. Modern pork is safe to eat with a blush of pink, which ensures it stays juicy.

• Medium-Rare: 145°F – Warm pink center. Very juicy.
• Medium: 150°F – Slightly pink. Still tender.
• Well Done: 160°F – White throughout. Can be dry if not careful.

Note for Pork Shoulder/Butt: If you are smoking or slow-roasting for pulled pork, you actually want to go much higher—around 195°F to 205°F—to break down the tough connective tissue.

Poultry: Chicken & Turkey

Chicken requires thorough cooking for safety, but texture varies by the cut.

• White Meat (Breasts): 160°F – Remove at 160°F; it will rise to the safe 165°F during resting. Cooking beyond this yields dry, stringy meat.
• Dark Meat (Thighs, Legs, Wings): 175°F – Dark meat has more connective tissue. Cooking it to a higher temperature actually makes it more tender and allows the fat to render properly.
• Whole Birds: Measure at the thickest part of the thigh, avoiding the bone. Aim for 165°F.

Lamb: Chops & Legs

Like beef, lamb is best enjoyed with some pink in the middle to preserve its delicate flavor.

• Rare: 125°F – Cool red center.
• Medium-Rare (Recommended): 130-135°F – Warm red center. Ideally tender.
• Medium: 140-145°F – Pink center.
• Well Done: 160°F+ – Not recommended as lamb can become gamey and tough.

Seafood: Fish & Shellfish

Seafood is delicate and cooks quickly. Texture is often the best indicator alongside temperature.

• Salmon & Fin Fish: 125°F to 130°F. The flesh should be opaque and flake easily with a fork. For salmon, medium-rare (translucent center) is often preferred by enthusiasts.
• Shrimp: Cook until they turn pink and opaque and form a "C" shape. If they curl into a tight "O", they are overcooked.
• Scallops: Sear quickly; internal temp should be around 120-125°F. They should be milky white and firm but not rubbery.

Why You Need a Thermometer

Many home cooks use the "touch test" (poking the meat to feel firmness), but this is highly inaccurate. A Wagyu ribeye feels different than a grass-fed sirloin at the same temperature due to fat content. An instant-read digital thermometer is an inexpensive tool that pays for itself by saving expensive cuts of meat from being ruined. Insert the probe into the thickest part of the meat, ensuring you don't touch bone or fat pockets, to get an accurate reading.

Mastering these temperatures gives you total control over your kitchen. Whether you are meal prepping with our Keto & Paleo Power Box or hosting a barbecue with the Grill Masters Box, hitting that perfect number is the secret to restaurant-quality results at home.