Meat Temperature Guide
Internal temperature is the most reliable way to judge doneness. Use a meat thermometer and measure at the thickest part of the meat, away from bone or fat. Remove meat from heat a few degrees before the target temperature, as it will continue to cook while resting.
Beef (Steaks & Roasts)
| Doneness | Internal Temperature | Notes |
|---|---|---|
| Rare | 50–52°C | Cool red centre |
| Medium-rare | 55–57°C | Warm red centre – ideal for most steaks |
| Medium | 60–63°C | Pink centre |
| Medium-well | 65–67°C | Slight pink |
| Well done | 70°C+ | Fully cooked through |
For most quality beef, medium-rare to medium gives the best balance of tenderness, juiciness, and flavour.
Lamb
| Doneness | Internal Temperature |
|---|---|
| Rare | 52–54°C |
| Medium-rare | 55–57°C |
| Medium | 60–63°C |
| Well done | 70°C |
Lamb is usually best at medium-rare to medium, where the flavour is richest and the meat stays tender.
Pork
| Doneness | Internal Temperature |
|---|---|
| Juicy / Slightly pink | 63–65°C |
| Fully cooked | 68–70°C |
Modern pork is safe to eat at 63°C as long as it rests for a few minutes, which keeps chops and roasts much juicier.
Chicken
| Cut | Internal Temperature |
|---|---|
| Whole chicken | 74–75°C |
| Breast | 72–74°C |
| Thigh | 75–80°C |
Chicken must be fully cooked. Thigh meat benefits from slightly higher temperatures to break down connective tissue.
Venison
| Doneness | Internal Temperature |
|---|---|
| Rare | 48–50°C |
| Medium-rare | 52–55°C |
| Medium | 58–60°C |
Venison is very lean, so it’s best served rare to medium-rare to keep it tender and juicy.
Mince & Sausages
| Meat | Internal Temperature |
|---|---|
| Beef mince | 70°C |
| Pork sausages | 70°C |
| Chicken mince | 74°C |
Minced meat should always be fully cooked.
