Meat Temperatures and Degree of Doneness

How do you know when your meat is cooked?

All of the following meat temperatures and degrees of doneness are safe minimum internal temperature requirements for meat. Included are up-to-date USDA Guidelines and temperature guidelines preferred by professional kitchens.

The temperature is taken with an instant-read meat thermometer before removing from the heat source, and prior to resting the meat. Both Fahrenheit (ºF) and Celsius (ºC) temperatures are listed.

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What are the meat temperatures / degree of doneness recommended by the USDA and professional kitchens?

Cooking Safety and Preventing Foodborne Illnesses

Aside from meat temperatures / checking the degree of doneness of meat, proper food handling is essential.

According to USDA guidelines, safety in food handling, cooking, and food storage are crucial to prevent foodborne illnesses, especially when it comes to handling meat. You cannot smell, see, or taste harmful bacteria that may cause such illnesses.

With each step of food prep, be sure to heed to the following four guidelines for food safety:

1. Be Clean—Wash your hands with soap and water and clean and surfaces often.
   After cooking and handling raw meat, be sure to disinfect surfaces with a disinfectant spray that is 99.9% effective at killing all bacteria and viruses (also sometimes listed as: “germs”). Follow the instructions listed on the back of the product as all products have different methods and times provided to effectively kill germs.
   
2. Separate—Keep raw meat separate from other foods.
   
3. Cook—Cook all meat to the correct temperature; use the information above for proper guidance when it comes to meat temperature and the degree of doneness for various meats.
   
4. Chill—Refrigerate food as soon as possible in order to avoid foodborne illness.

Frequently Asked Questions (FAQ) about Meat Temperatures and Meat Degree of Doneness: