Meat cooking temperature
Search the meat or scroll the list: find the right internal temperature for each doneness, from rare to well done.
What it's for
Internal temperature is the most reliable way to cook meat to the right point and avoid risks. A probe thermometer beats any «by eye» guess.
Safety
Poultry and ground meat must always be well done (74°C / 71°C). For beef and lamb you can choose the doneness. Always let meat rest after taking it off the heat.