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Chef-Recommended TemperaturesUpdated 3 days ago
What you cook to depends on the protein, the method, your gear, and most of all your own taste. These are the temperatures we actually use in our own kitchens. They are not universal, just good.
Protein | Target Temp | Notes |
|---|---|---|
| Chicken breast | 150ºF / 65ºC | Moist and safe when SafeCook™ is active |
| Chicken thigh | 175–185ºF / 79–85ºC | Best texture for dark meat |
| Steak (med-rare) | 130ºF / 54ºC | Juicy pink interior |
| Pork loin | 140–145ºF / 60–63ºC | Slightly pink, tender |
| Burgers | 140–145ºF / 60–63ºC | Higher if not freshly ground |
| Salmon | 122–130ºF / 50–54ºC | Delicate, buttery texture |
Why these are lower than the USDA numbers
The USDA figures are built for the worst case: poor handling, no thermometer, and the least experienced cook in the least clean kitchen. They are also written for lowest-common-denominator ingredients. They work, and they overcook good food.
Most experienced cooks, including professional chefs, aim lower to keep flavour and texture. For what it is worth, around here steaks go to 128ºF and pork chops to 140ºF.
Cooking below the USDA guidelines is done at your own risk, at home. That is true of every professional kitchen too.
Safe and lower at the same time
You do not have to choose between the two. SafeCook counts time as well as temperature, so it can tell you your food has met the government standard at a temperature well below the simplified number, because the standard was always about both.
Chicken breast at 150ºF is a good example: held briefly, it is as safe as 165ºF and considerably better to eat.
SafeCook™: How It Works and How to Use It explains the standard and how to switch it on. SafeCook™: Common Questions covers whether you have to follow it at all, which cuts are exceptions, and what happens outside the US.
Still have a question?
If you are unsure what to aim for with something not on this list, email [email protected] and tell us what you are cooking and how you like it.
Carryover Cooking and Resting matters if you are resting the food, since it will climb after you pull it. Big Roasts: Prime Rib and Turkey covers large cuts.
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