Meat Temperature Guide

The Maillard reaction starts at 280°F (138°C), creating that delicious brown crust on seared meat

USDA recommends 145°F (63°C) for whole cuts of beef, pork, lamb, and veal with 3-minute rest

Poultry must reach 165°F (74°C) to destroy Salmonella and other harmful bacteria

Carryover cooking can raise meat temperature 5-10°F after removal from heat source

Resting meat for 5-10 minutes allows juices to redistribute, preventing a dry final product

Fish is done when it reaches 145°F (63°C) and flakes easily with a fork

Ground meats need higher temps (160°F) because bacteria can spread throughout during grinding

Cold meat straight from fridge cooks unevenly - let it rest at room temp for 20-30 minutes first