Quick reference

Doneness & temperatures

When you can choose rare, medium, or well-done, you'll see what each level looks like. When it's a set temperature — chicken safe at 165°F, brisket at 203°F — we just give you the number.

Choose your doneness

Steaks, chops, salmon, and duck breast — pick how pink you want it.

Beef steak doneness

Home cook pick: Medium-rare (130°F) for ribeye, strip, porterhouse, T-bone, prime rib, and tenderloin

Rare 120–125°F / 49–52°C

Cool red center, soft texture

Medium-rare 130–135°F / 54–57°C

Warm red center — the sweet spot for most steaks

Medium 140–145°F / 60–63°C

Pink center, firmer bite

Medium-well 150–155°F / 66–68°C

Thin pink line, mostly gray

Well-done 160°F+ / 71°C+

Gray throughout, very firm

Pull 5°F below target; meat keeps cooking while it rests.

Applies to: Ribeye, Prime Rib Roast, New York Strip, T-Bone, Porterhouse, Beef Tenderloin / Filet Mignon, Flank Steak

Lamb chop doneness

Home cook pick: Medium-rare (130°F) — lamb is best with a pink center

Rare 120–125°F / 49–52°C

Cool red center, soft texture

Medium-rare 130–135°F / 54–57°C

Warm red center — the sweet spot for most steaks

Medium 140–145°F / 60–63°C

Pink center, firmer bite

Medium-well 150–155°F / 66–68°C

Thin pink line, mostly gray

Well-done 160°F+ / 71°C+

Gray throughout, very firm

Fat cap needs rendering; rest 5 min before serving.

Applies to: Rack of Lamb, Lamb Rib Chop, Lamb Loin Chop, Leg of Lamb

Venison steak doneness

Home cook pick: Rare to medium-rare (120–125°F) — lean game dries out fast

Rare 115–120°F / 46–49°C

Deep red center — best for lean game

Medium-rare 120–125°F / 49–52°C

Warm red center — don't go past this

Medium 130–135°F / 54–57°C

Pink center — starting to dry out

Medium-well 140°F+ / 60°C+

Graying — not recommended for venison

No marbling means less forgiveness past medium.

Applies to: Venison Loin / Backstrap, Venison Tenderloin

Veal doneness

Home cook pick: 145°F with 3 min rest — pale pink center

Medium (just opaque) 145°F / 63°C

Faint pink acceptable — veal dries out past this

Well-done 160°F+ / 71°C+

Gray and tough — avoid for cutlets

Cutlets cook in minutes; have plates ready.

Applies to: Veal Cutlet / Scallopini, Veal Chop

Salmon doneness

Home cook pick: Medium-rare (120–125°F) for pan-seared fillets

Rare / translucent 110–120°F / 43–49°C

Deep orange, silky center (sushi-grade only)

Medium-rare 120–125°F / 49–52°C

Pink center, flakes but stays moist — ideal for salmon

Medium 125–135°F / 52–57°C

Light pink, opaque edges

Well-done 140°F+ / 60°C+

Opaque throughout, white albumin may appear

White stuff on the surface (albumin) means overcooked.

Applies to: Salmon Fillet

Duck breast doneness

Home cook pick: Medium-rare (130°F) — render skin slowly, pink meat

Medium-rare 130°F / 54°C

Deep pink, juicy — traditional for duck breast

Medium 135–140°F / 57–60°C

Rosy pink center

Medium-well 145°F / 63°C

Hint of pink, firmer

Well-done 155°F+ / 68°C+

Gray throughout — easy to dry out

Slice on a bias after resting; skin should be crisp.

Applies to: Duck Breast (Magret)

Target temperatures

No rare-or-well choice — cook to this temp and you're done.

Pork chop temperature

Home cook pick: 145°F with rest — modern pork is safe with a pink center

USDA safe (recommended) 145°F / 63°C

Pink blush is normal — rest 3 minutes

Well-done (dry) 160°F+ / 71°C+

Gray, firm — old guideline, not recommended

Applies to: Pork Chop

Pork tenderloin temperature

Home cook pick: 145°F — lean cut, overcooks in minutes

Target 145°F / 63°C

Pull at 140°F; rests up to 145°F

Applies to: Pork Tenderloin

Chicken breast temperature

Home cook pick: 165°F at the thickest part for everyday cooking

USDA safe minimum 165°F / 74°C

No pink — standard food-safety target

Juicier (pasteurized) 150°F held 3 min / 66°C

Sous-vide or careful hold — advanced home technique

Applies to: Chicken Breast

Chicken thigh & leg temperature

Home cook pick: 175°F at the thigh — forgiving and flavorful

Target 175°F / 79°C

Dark meat stays juicy higher than breast

Minimum safe 165°F / 74°C

Safe but can be slightly chewy in dark meat

Applies to: Chicken Thigh, Chicken Leg / Drumstick

Chicken wing temperature

Home cook pick: 165°F at the thickest part of a flat or drumette — no thigh on a wing

Target 165–175°F / 74–79°C

Probe the thickest meat on a flat or drumette — not the skin surface or bone

Minimum safe 165°F / 74°C

Wings are dark meat and forgiving — pull when juices run clear

Applies to: Chicken Wings

Whole bird temperatures

Home cook pick: Two zones: breast done first, legs can go higher — if stuffed, verify stuffing at 165°F before serving

Breast 150–165°F / 66–74°C

150°F if you hold; 165°F standard safe

Thigh / leg 175°F / 79°C

Check at the joint, not the drumstick surface

Stuffing (if stuffed) 165°F / 74°C

Probe the center of the cavity — must hit 165°F even if the bird reads done

Applies to: Whole Chicken, Whole Turkey, Whole Roast Duck

Ham doneness

Home cook pick: 140°F for typical pre-cooked holiday ham; glaze in the last 45 minutes

Pre-cooked (city ham) 140°F / 60°C

Heat through — already safe; you're warming for serving

Fresh (raw) ham 145°F / 63°C

Same as pork roast — probe thickest part away from bone

Applies to: Whole Ham

White fish doneness

Home cook pick: Pull when just opaque; residual heat finishes the center

Flakes opaque 130–140°F / 54–60°C

Separates into flakes with a fork — no translucent center

Applies to: Cod / White Fish Fillet

Shellfish doneness

Home cook pick: Shellfish cook fast — pull as soon as they signal done

Shrimp 120°F (opaque & curled) / 49°C

Pink and C-shaped — tight O means overcooked

Crawfish Shells bright red, tails firm

Boil 3–5 min once water is back at a rolling boil; soak off heat to absorb spice

Clams & mussels Shells open

Discard any that stay closed after cooking

Crab & lobster Shell red, meat opaque

Reheat pre-cooked legs just until warm

Oysters (cooked) Golden brown (fried) or edges curl (grilled)

Fried: crisp coating, center just set — pull when golden. Grilled/broiled: barely warmed, edges ruffle

Applies to: Crab, Shrimp, Crawfish, Clams, Oysters

Low-and-slow target

Home cook pick: Don't rush — connective tissue needs time, not a quick sear

Fork-tender 200–205°F / 93–96°C

Collagen melted — probe slides like butter

Pull-apart (pork shoulder) 195–205°F / 91–96°C

Meat shreds easily with forks

Applies to: Chuck Roast, Brisket, Beef Short Ribs, Pork Shoulder / Boston Butt, Pork Belly, Lamb Shoulder, Lamb Shank, Osso Buco (Veal Shank), Venison Shoulder / Neck

Duck leg doneness

Home cook pick: Legs are forgiving — cook until tender, then crisp the skin

Confit / braise Meat pulls from bone

Low and slow in fat or liquid — 225°F for hours

Crisp finish Skin crackling

Sear skin-side only after confit — meat is already done

Applies to: Duck Leg / Confit