Meat Cooking Temperature Calculator
Written by Thierno Sadou Diallo, formula verified per our methodology • Last checked on 9/6/2026
The minimum safe internal cooking temperature is 63°C for a whole cut of beef, veal, lamb or pork, 71°C for ground versions of these same meats, and 74°C for any poultry.
Explanation
The internal temperature of cooked meat isn't just a matter of taste or texture: below a certain threshold, potentially dangerous bacteria (salmonella, E. coli, campylobacter) can survive cooking. These thresholds, set by food safety authorities (USDA in the United States, Health Canada), vary by meat type and preparation. For a whole cut of beef, veal, lamb or pork (steak, roast, chop), 63°C is enough, provided the meat rests for about 3 minutes after cooking — this rest time lets the temperature stabilize and finishes eliminating surface bacteria, since a whole cut is only contaminated on the outside. For these same meats once ground, the threshold rises to 71°C, because grinding spreads surface bacteria throughout the whole mass of meat, including the center, which must therefore reach a higher temperature. Poultry (chicken, turkey, duck), whole or ground, requires the highest threshold, 74°C, due to a particularly frequent risk of salmonella contamination on this type of meat. A probe kitchen thermometer remains the only reliable way to verify these temperatures: the color or texture of the meat, often used as a visual cue, doesn't by itself guarantee safe cooking.
Example: a beef steak
Inputs
Meat type: beef, whole cut (steak).
Calculation
A whole beef steak must reach 63°C at the core (145°F), then rest for 3 minutes before being served.
Result
The minimum safe internal temperature for this steak is 63°C (145°F).
Frequently asked questions
Why does ground meat need a higher temperature than a whole cut?
Because a whole cut of meat is generally only contaminated on the surface, where heat penetrates most easily and quickly during cooking. Grinding mixes this contaminated surface throughout the whole mass of meat, including the center, which must then reach a higher temperature to eliminate the bacteria now present there.
Is the 3-minute rest time really necessary?
Yes, for whole cuts of beef, veal, lamb or pork cooked to 63°C: this rest time is an integral part of the safety recommendation, not just a culinary trick for juicier meat. During this time, the temperature continues acting on surface bacteria, completing the effect of the cooking itself.
Is the color of the meat enough to check that it is cooked enough?
No, color is not a reliable indicator: meat can appear sufficiently cooked without having reached the safe internal temperature, or conversely still look pink after reaching it (this is particularly common for pork and sometimes for ground beef). A probe thermometer inserted into the center of the cut, away from any bone, remains the only reliable check.