Grilling Temperature Chart: Safe Internal Temps
The internal temperatures that actually matter, straight from the USDA — plus the popular doneness targets for steak and burgers.
Quick answer
The three numbers to memorize: poultry 165°F, ground meat 160°F, and whole cuts of beef, pork and lamb 145°F (with a 3-minute rest). These are the USDA safe minimum internal temperatures. Measure with a thermometer in the thickest part, away from bone.
Color is not a reliable doneness test — the USDA is explicit about that. A burger can brown before it’s safe, and a fully-cooked one can stay pink. The only reliable way to know food is done is to measure its internal temperature with a thermometer in the thickest part. Here are the numbers that matter.
USDA safe minimum internal temperatures
| Food | Safe minimum internal temp |
|---|---|
| Beef, pork, veal & lamb — steaks, chops, roasts | 145°F, then rest 3 minutes |
| Ground meats (beef, pork, lamb, veal) | 160°F |
| All poultry (whole, ground, breasts, thighs) | 165°F |
| Fresh ham (raw) | 145°F, then rest 3 minutes |
| Precooked ham (to reheat) | 165°F |
| Fish & shellfish | 145°F |
| Egg dishes | 160°F |
Source: USDA Food Safety and Inspection Service. See the Sources below.
Common steak & burger doneness targets
Many people cook steak below the safe minimum by choice. These are the popular targets, but note they are a personal decision about risk — only 145°F+ for whole cuts and 160°F for ground beef meet the USDA line.
| Doneness | Steak (whole cut) |
|---|---|
| Rare | 120–125°F |
| Medium-rare | 130–135°F |
| Medium | 135–145°F |
| Medium-well | 145–155°F |
| Well done | 155°F+ |
Burgers are ground meat, so the safety line is firmer: cook them to 160°F, not to a steak temperature. Pull food about 5°F early since it keeps cooking off the heat. All of this assumes you own a reliable thermometer— without one, the chart is just numbers.
Frequently asked questions
What temperature is chicken done on the grill?
All poultry — whole birds, breasts, thighs and ground chicken — is safe at an internal temperature of 165°F, measured in the thickest part away from bone. That single number applies to every cut of chicken and turkey per the USDA.
What temp should burgers be grilled to?
Ground beef burgers should reach 160°F internal. Because grinding mixes any surface bacteria throughout the meat, burgers can't be cooked to a lower steak temperature safely — 160°F is the USDA line, and color is not a reliable substitute.
Is 145 degrees safe for steak?
Yes. 145°F followed by a 3-minute rest is the USDA safe minimum for whole cuts of beef, pork and lamb. Many people prefer medium-rare at 130 to 135°F, which is below that line and a personal choice about risk.
Why can't I judge doneness by color?
The USDA warns that color is unreliable — meat can brown before it's safe, and safely-cooked meat can still look pink from smoke, pH or the cut. A food thermometer in the thickest part is the only dependable test.
Sources
- USDA FSIS — Safe Minimum Internal Temperature Chart — The USDA's official safe minimum internal cooking temperatures for beef, poultry, pork and more (accessed July 21, 2026)
- USDA — Cooking Meat: Is It Done Yet? — USDA explainer on using a food thermometer and the three key safe temperatures (accessed July 21, 2026)
- USDA FSIS — Doneness Versus Safety — USDA on why color is not a reliable doneness test and a thermometer is (accessed July 21, 2026)
Keep reading
How to Grill a Steak
Put these temperatures to work with the two-zone method.
Read the steak guideBeginner Grilling Tips
Ten things that make a new griller's food better right away.
See the tipsGrilling Gifts Under $25
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