Quick reference
- 🐔 Chicken → 74 °C
- 🥩 Steak medium-rare → pull at 52 °C
- 🐖 Pork → 63 °C
- 🍔 Mince → 71 °C
- 🐟 Fish → 63 °C or flakes easily
Temperatures are measured at the thickest part, not touching bone. Pull meat 2–3 °C before target and let it rest — carryover cooking finishes the job.
Safe minimums (food safety)
| Meat | Internal temp | Rest time |
|---|---|---|
| Poultry (whole or pieces, chicken, turkey, duck) | 74 °C | 3 min |
| Mince / ground meat (beef, pork, lamb, veal) | 71 °C | — |
| Mince / ground poultry | 74 °C | — |
| Pork (whole cuts) | 63 °C | 3 min |
| Pork sausages | 71 °C | — |
| Beef, lamb, veal (whole cuts — steaks, roasts, chops) | 63 °C | 3 min |
| Ham (fresh, raw) | 63 °C | 3 min |
| Ham (pre-cooked, reheating) | 60 °C | — |
| Fish (with fins) | 63 °C | — |
| Shellfish (prawns, lobster, crab, scallops) | Flesh opaque / pearly | — |
| Leftovers and casseroles | 74 °C | — |
Steak / beef / lamb doneness (whole cuts only)
These are below the food-safety minimum for mince but safe for intact whole cuts because bacteria sit on the surface, which the sear kills.
| Doneness | Pull temp | Final temp after rest |
|---|---|---|
| Rare | 49 °C | 52 °C |
| Medium-rare | 52 °C | 55 °C |
| Medium | 57 °C | 60 °C |
| Medium-well | 63 °C | 65 °C |
| Well done | 68 °C+ | 71 °C+ |
Notes
- Poultry: The old “until juices run clear” test is unreliable. Use a thermometer.
- Pork: Modern Australian pork is safe at 63 °C (pink centre is fine). Older guidance of 71 °C produces dry pork.
- Resting: Let large roasts rest 10–20 min; steaks 5 min. Internal temp rises 2–5 °C during rest.
- Vulnerable groups (pregnant, immunocompromised, very young/old): cook all meats to 74 °C to be safe.
- Thermometer placement: thickest part, away from bone, fat, and gristle.