Meat Doneness Temperature Chart
Grill Smoke Craft · grillsmokecraft.com · reviewed September 13, 2026
| Ground meats (beef, pork, veal, lamb) | 160°F (71°C) |
|---|---|
| Fresh pork (whole cuts) | 145°F (63°C) with a 3-minute rest |
| Fish and shellfish | 145°F (63°C), or until the flesh is opaque and separates easily with a fork for fish without a reliable thermometer read |
| Egg dishes | 160°F (71°C) for dishes containing eggs like casseroles and quiches |
Typical values for general guidance. Always check the manufacturer's specification for your exact product.
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