Your Ultimate Cooking Temperature Guide for Perfectly Cooked Meat
Cooking meat to perfection can feel like an art form—achieving that ideal balance of a juicy, tender inside and a perfectly seared outer crust. Whether you’re making a steak to impress or roasting a mouthwatering piece of lamb, knowing the correct internal cooking temperatures is the key to unlocking flavour while ensuring food safety.
We’ve put together this handy guide to help you master the most popular types and cuts of meat. And the best part? With one of Carnivore Store's digital meat thermometers, you'll never have to second-guess your cooking again.
Why is Internal Cooking Temperature Important?
Internal temperature determines more than doneness—it also impacts meat's safety and texture. Cooking too long can dry it out, while undercooking might leave your dish unsafe to eat. Using a thermometer is a surefire way to nail it every time, ensuring your meat is as delicious as it is safe.
Now, onto the good stuff—your temperature guide!
Beef
Whether you're a 'rare' steak lover or prefer your beef well-done, here’s the breakdown of internal temperatures for different levels of doneness (measured at the thickest part):
- Rare: 50–52°C
- Medium Rare: 55–57°C
- Medium: 60°C
- Well Done: 70°C+
Top Tip: Rest your steak for 5–10 minutes after cooking. This allows the juices to redistribute evenly, giving you that perfect edge-to-edge pinkness.
Lamb
Lamb is a versatile meat that develops rich flavours with just the right level of doneness.
- Rare: 50°C
- Medium Rare: 55°C
- Medium: 60–65°C
- Well Done: 70°C+
Shoulder cuts tend to do better slow-cooked, but rack or leg of lamb is perfect for medium or medium-rare finishes.
Pork
Pork is at its juiciest when cooked to just the right temperature. Unlike days gone by, modern pork doesn’t need to be overly cooked into dryness.
- Medium: 63°C
- Well Done: 70°C+
If you're cooking a larger cut like pork shoulder, aim for 95°C for shreddable, melt-in-your-mouth tenderness.
Poultry (Chicken, Turkey and Duck)
For poultry, precision is key to keep the meat moist while ensuring any harmful bacteria are eliminated.
- Chicken and Turkey (breast): 74°C
- Chicken and Turkey (thigh/whole bird): 80–85°C
- Duck (whole duck or breast): 62–65°C (medium) or up to 74°C (well-done)
Always insert the thermometer into the thickest part of the breast or thigh, making sure not to touch the bone for an accurate reading.
Venison
Venison is a lean protein and slightly trickier to cook—it’s best enjoyed medium-rare to retain its moisture.
- Rare: 50°C
- Medium Rare: 55°C
- Medium: 60°C
Lower fat content means venison can dry quickly, so keep an eye on that thermometer.
Why You Need a Digital Meat Thermometer
Cooking by feel works for some, but if you really want to level up your carnivore kitchen skills, digital meat thermometers are a game-changer. At Carnivore Store, we stock easy-to-use, accurate thermometers that make checking your meat’s internal temperature quick and hassle-free.
Simply stick it into the thickest part of the meat, wait for the reading, and voilà! Whether it’s your first attempt at a medium-rare steak or perfecting your slow-cooked pork shoulder, our thermometers take the guesswork out of it.
Bonus Cooking Tips
- Remember, carry-over cooking is real. Meat continues to cook slightly after being removed from heat—factor in a 3–5°C rise.
- Clean your thermometer after each use to ensure no cross-contamination, especially when switching between raw and cooked meat.
- For slow-cooked or braised cuts, don’t be afraid of higher temperatures—they’ll break down tough connective tissues, leaving behind fall-apart tenderness.
Shop Carnivore Store for Your Perfect Cook-Up
Nailing the perfect internal temperature is easier than you think, especially when you’ve got the right tools. Browse our range of digital meat thermometers today and equip yourself for success in the carnivore kitchen. Trust us—our gear will bring you one step closer to mastering every cut you cook.
Tag us with your masterful creations using #CarnivoreCreations—we’d love to see what you’re cooking!