Cooking temperatures for meat

Different types of meat becomes tender (and safe to eat) at different temperatures.

When meat reach its minimum internal cooking temperature, it has become hot enough to kill harmful bacteria.

54°C (130°F): rare, and safe to eat

63°C (145°F): medium

70°C (158°F): well-done

63°C (145°F): safe to eat

65℃ (149℉): medium, and safe to eat

70°C (158°F): well-done

66℃ (151℉): medium, and safe to eat

71ºC (160℉): safe to eat

74°C (165°F): safe to eat

80°C (176°F): thighs become tender

Recipes