🥩 Meat Temperature Guide
Safe internal temperatures for every protein
Thermometer Tips
Insert the thermometer into the thickest part of the meat, away from bone, fat, or gristle. For burgers, insert from the side. For chicken, check the thigh — it is the last part to reach safe temperature. Let meat rest for 3-5 minutes after cooking; internal temperature rises 5-10°F during the rest (carryover cooking). Pull meat off heat 5°F before target temp to account for this.