Meat Temperatures

*Note before resting means while meat is cooking*

Beef
Rare
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 115 degrees
Medium-Rare
USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 120 degrees to 130 degrees
Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees
Medium-Well
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 150 degrees
Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 155 degrees to 160 degrees
Ground Beef
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Pork
Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 145 degrees
Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Ground Pork
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Poultry
Whole Bird, Thighs, Legs, Wings, Ground Poultry
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 165 degrees
Boneless Chicken Breasts
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 160 degrees