Cooking & Recipes
Meat cooking temperatures
Core temperatures by meat and doneness (°C/°F), safety included.
- Instant
- Free
- Private (processed locally)
- No sign-up
Read the table
Pick the meat: the tool shows the core temperature for each doneness level, in °C and °F.
Safety references (core)
| Meat | Safe temperature |
|---|---|
| Poultry | 74 °C / 165 °F |
| Ground meat | 71 °C / 160 °F |
| Pork | 63 °C / 145 °F |
| Fish | 63 °C / 145 °F |
Respect the safety minimums. Indicative reference, 100% local.
Frequently asked questions
Where to insert the thermometer?
In the center of the thickest part, avoiding bone and fat, for a reliable reading.
What are the safety temperatures?
Poultry 74 °C, ground meat 71 °C, pork 63 °C with rest. Whole beef can be served rarer.
Why rest the meat?
Temperature keeps rising (+2 to +5 °C) and juices redistribute: the meat stays juicy.