Meat Cooking Temperatures Chart

Albertina Roca

| June 24, 2016 |

More often than not, meat is the centerpiece of your meal, and you want to make sure it's cooked to juicy, succulent perfection. With that in mind, we've created a meat cooking chart showing the optimum cooking times and temperatures of different meats.

We've based our estimations on the consensus of multiple chefs and professionals, so these should be a good ballpark figure to aim for. Nevertheless, they are only approximate guidelines. Meat cooking times are affected by many variables, such as cooking method, altitude, distribution of heat, and exterior temperature, so use your own judgment or follow manufacturer guidelines in conjunction with the charts below.

Unless otherwise indicated, the provided temperatures refer to optimum internal temperature, which you can measure using a meat thermometer. Please note that many meats will continue to cook once removed from heat, with internal temperatures usually rising by around 5 - 10 degrees Fahrenheit, so factor this into your calculations.

Beef, Venison, Lamb

Steak cooking times refer to total grilling time (not per side).

	Rare (120-125 F)	Medium-Rare (130-135 F)	Medium (140-150 F)	Well Done (160+ F)
Steak, ½-inch	4m	5m	6m	8m
Steak, ¾-inch	6m	7m	8m	11m
Steak, 1-inch	8m	9m	10m	13m
Steak, 1¼-inch	9m	11m	13m	16m
Steak, 1½-inch	10m	12m	15m	18m
Steak, 1¾-inch	12m	14m	16m	20m
Steak, 2-inch	14m	16m	18m	24m
Ribeye Roast (boneless)			25m per lb	30m per lb
Ribeye Roast (bone-in)			20m per lb	25m per lb
Brisket				1h per lb
Ground Meat				10m per lb

Pork

	Medium (140-145 F)	Well Done (160+ F)
Steaks / Chops	10m per lb	15m per lb
Tenderloin (oven temp: 430F)	20m per lb	30m per lb
Ribs		2h (until 180+ F)
Sausages (raw)		10-15m per link
Ham (raw)	15m per lb	20m per lb

Poultry

	165+ F
Whole Chicken or Duck (unstuffed) (oven temp: 360F)	25-30m per lb
Whole Chicken or Duck (stuffed) (oven temp: 360F)	40-55m per lb
Breast (oven temp: 400F)	20m per lb
Legs, Thighs or Wings (oven temp: 400F)	15m per lb
Ground Meat	10m per lb (170+ F)

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Author

Albertina Roca

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit (where are my Jane Austen fans at?). She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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