A grilling temperature chart shows you the USDA-recommended safe internal temperatures for every type of meat — from rare steaks to fully cooked poultry. Use it to avoid undercooking (food safety risk) and overcooking (dry, tough meat). Toggle between °F and °C, search by cut, and tap a doneness level for beef to see exactly what temperature to pull from the grill.
Doneness Reference for Steaks & Roasts
Safe Internal Temperatures
Based on USDA Food Safety guidelines — always verify with a meat thermometer
| Cut / Type | Safe Temp | Rest Time |
|---|
No results found
Try a different search term
Grill Heat Zones Quick Reference
Match the heat zone to the cut for best results
| Zone | Grill Temp | Best For |
|---|---|---|
| High Direct | 450–550°F |
Steaks, burgers, chops, sausages, seafood |
| Medium Direct | 350–450°F |
Chicken pieces, pork tenderloin, thick fish |
| Low Indirect | 225–325°F |
Whole chicken/turkey, ribs, roasts, pulled pork |
| Two-Zone | Hot + cool both sides |
Thick steaks, bone-in chicken, large burgers |
USDA Food Safety Disclaimer: Temperatures are based on USDA Food Safety and Inspection Service (FSIS) guidelines. Always use a calibrated instant-read or leave-in meat thermometer inserted into the thickest part of the meat, away from bone, fat, or gristle. Rest times allow carryover cooking and juice redistribution. Visit fsis.usda.gov for the most current official guidelines.
How to Use the Grilling Temperature Chart
Knowing the correct internal temperature is the single most reliable way to grill meat safely and deliciously. This grilling temperature chart gives you USDA-backed safe temperatures for every common cut — so you can stop guessing and start cooking with confidence.
Step 1: Search or Filter by Category
Type any meat name or cut into the search box — "chicken thigh", "pork chop", "salmon" — and the table filters instantly. Or tap one of the category tabs (Beef & Lamb, Poultry, Pork, Seafood, Sausage) to show only that protein group. Tap "All" to reset.
Step 2: Toggle °F / °C
Use the unit toggle in the top-right of the controls bar to switch all temperatures between Fahrenheit and Celsius. The toggle affects every value in the chart instantly — no page reload needed.
Step 3: Use the Doneness Selector for Beef & Lamb
When the "Beef & Lamb" tab is active, a doneness color scale appears. Select Rare, Medium Rare, Medium, Medium Well, or Well Done to highlight the target temperature for that level and see the exact °F/°C value. This is especially useful when grilling steaks where personal preference — rather than strict food safety — determines the pull temperature.
Step 4: Check Rest Time
The Rest Time column tells you how long to let the meat sit off the grill before cutting. Resting allows the internal temperature to rise a few degrees (carryover cooking) and lets the juices redistribute throughout the meat. Cutting too early causes juices to run out onto the board instead of staying in the meat. Even a 3-minute rest on a chicken breast makes a noticeable difference in juiciness.
Step 5: Reference the Grill Heat Zones
The heat zones chart below the main table matches each cut to the correct grilling technique: high direct heat for quick sears, medium direct for poultry pieces, low indirect for whole birds and large roasts, and two-zone for thick cuts that need both. Setting up your grill correctly before you start is as important as hitting the right internal temperature.
A quality instant-read thermometer is the most valuable tool you can own for grilling. Insert it into the thickest part of the meat, away from bone or fat. For whole birds, check the thickest part of the thigh. For burgers, insert from the side to reach the center. Remember: color is not a reliable indicator of doneness — only a thermometer gives you certainty.
FAQ
Is this grilling temperature chart free to use?
Yes, this tool is completely free. There is no account required, no download, and no limits. Everything runs locally in your browser — your data never leaves your device.
Is my data safe and private?
Absolutely. This tool runs entirely in your browser. No inputs are stored, sent to a server, or shared with anyone. You can use it offline once the page has loaded.
What is the safe internal temperature for chicken?
All poultry — including chicken breasts, thighs, and whole birds — must reach 165°F (74°C) as the USDA minimum safe internal temperature. For juicier dark meat like thighs and drumsticks, many chefs prefer 175°F (79°C) for better texture.
What temperature should I cook steak to?
Steaks can be cooked to personal preference. Rare is around 120-125°F (49-52°C), medium-rare is 130-135°F (54-57°C), medium is 140-145°F (60-63°C), and well done is 160°F+ (71°C). The USDA recommends 145°F (63°C) with a 3-minute rest as the minimum safe temperature for whole beef cuts.
Why does ground beef need a higher temperature than steak?
When beef is ground, any bacteria on the surface gets mixed throughout the meat. In a whole steak, surface bacteria are killed by direct heat, but the interior stays below 145°F. Ground beef must reach 160°F (71°C) throughout to ensure all bacteria — including E. coli O157:H7 — are destroyed.
What is the safe temperature for pork?
Whole cuts of pork like chops and tenderloin are safe at 145°F (63°C) with a 3-minute rest — the USDA updated this guideline in 2011. Ground pork requires 160°F (71°C). Slow-cooked cuts like ribs and pulled pork are typically cooked to 195-205°F (91-96°C) for tenderness, well beyond the safety threshold.
Why do ribs and pulled pork need to reach 195-205°F if pork is safe at 145°F?
Food safety and tenderness are two different targets. Pork ribs and shoulder are safe to eat above 145°F, but the connective tissue (collagen) only breaks down into gelatin at temperatures above 190°F. Cooking to 195-205°F is about texture and palatability, not safety — it is what makes ribs fall off the bone and pulled pork shred easily.
What temperature should fish and seafood be cooked to?
Fish fillets should reach 145°F (63°C) internally. Shrimp, lobster, and crab should be cooked until opaque and the flesh separates easily — internal temperature is harder to measure in shellfish. Scallops are done when they turn opaque and firm up slightly. Clams, mussels, and oysters should be cooked until their shells open.