Know exactly when to pull it off the heat. Safe minimums and chef-grade doneness, side by side.
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Pick your cut
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Converter
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°C
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Full reference
| Meat | USDA Safe Min | Recommended Pull | Rest |
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Carryover cooking: meat keeps rising 3–10°F (2–5°C) after it leaves the heat — more for large roasts, less for thin cuts. Pull it before it hits your target and let the rest finish the job.
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Guides & articles
Why Resting Meat Matters
What actually happens when meat rests, how carryover works, and rough resting times by cut.
Read →How to Use a Meat Thermometer
Where to probe, how to calibrate, instant-read vs leave-in, and the mistakes that give false readings.
Read →Safe Temperatures vs Chef Doneness
Why a rare steak is safe but a rare burger isn’t — the two numbers that matter, explained.
Read →Carryover Cooking Explained
Why meat keeps cooking off the heat, and how far to pull early so you never overshoot again.
Read →Steak Doneness Levels: Rare to Well Done
What each level looks like inside, the rough temperature ranges, and how to hit the one you want.
Read →