Learn Fire

Doneness Temps

When to pull it off the fire. Internal temperature targets for every protein — safe minimums, pull temps, and serving doneness.

Filter:

Beef

49°C

Beef – Rare

Serving doneness

High-quality steaks only

Rest: 5 min+ carryover cooking

54°C

Beef – Medium Rare

Serving doneness

Rest: 7 min+ carryover cooking

60°C

Beef – Medium

Serving doneness

Rest: 10 min+ carryover cooking

71°C

Minced Meat – Safe

Safe minimum

Applies to burgers, kebabs, sausages

Rest: 3 min

Pork

63°C

Pork – Safe

Safe minimum

Rest 3 minutes

Rest: 5 min+ carryover cooking

71°C

Sausages – Safe

Safe minimum

Rest: 3 min

95°C

Pork – Pull (Shoulder / Butt)

Pull / finish

Probe tender more important than exact temp

Rest: 45 min

Lamb

50°C

Lamb – Rare

Serving doneness

Rest: 5 min+ carryover cooking

55°C

Lamb – Medium Rare

Serving doneness

Rest: 8 min+ carryover cooking

60°C

Lamb – Medium

Serving doneness

Rest: 8 min+ carryover cooking

Chicken

74°C

Chicken – Safe

Safe minimum

Measure at thickest part, avoid bone contact

Rest: 5 min

Turkey

74°C

Turkey – Safe

Safe minimum

Rest: 25 min

Fish

54°C

Fish – Just Cooked

Serving doneness

Opaque, flakes easily

Rest: 2 min

Game

74°C

Game Bird – Safe

Safe minimum

Rest: 5 min

Duck

52°C

Duck – Rare

Serving doneness

Rest: 5 min+ carryover cooking

55°C

Duck – Medium Rare

Serving doneness

Rest: 5 min+ carryover cooking

60°C

Duck – Medium

Serving doneness

Rest: 5 min+ carryover cooking

74°C

Duck – Safe (Whole / Legs)

Safe minimum

Rest: 5 min

Venison

49°C

Venison – Rare

Serving doneness

Rest: 10 min+ carryover cooking

53°C

Venison – Medium Rare

Serving doneness

Rest: 10 min+ carryover cooking