Doneness Temperature Guide
Use this interactive guide to ensure food safety and perfect doneness. Find the ideal internal temperatures for various foods, toggle between Fahrenheit and Celsius, and learn essential food safety information.
Beef Temperatures
Temperature guidelines for beef cuts including steaks, roasts, and ground beef
The USDA recommends cooking whole cuts of beef to a minimum of 145°F (63°C) with a 3-minute rest time. Ground beef should always be cooked to 160°F (71°C) for food safety.
Rare
Very red, cool center
125°F
Medium Rare
Red, warm center
135°F
Medium
Pink center
145°F
Medium Well
Slightly pink center
155°F
Well Done
No pink
165°F
Ground Beef
Safe minimum temperature
160°F
Required for food safety
Food Safety Tips
Rest Time Matters: After cooking, let meats rest for at least 3 minutes before cutting. This allows the temperature to stabilize and juices to redistribute.
Carryover Cooking: Large cuts of meat can rise 5-10°F (3-5°C) after removal from heat. Consider this when determining when to remove food from heat.
Cold Spots: Always check temperature in multiple locations, especially in thick or irregularly shaped foods.
Thermometer Calibration: Regularly calibrate your food thermometer using ice water (32°F/0°C) or boiling water (212°F/100°C at sea level).
Food Safety Notice
This guide includes both culinary preferences and food safety recommendations. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness. Follow health department recommendations for your region, as they may vary.
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