Printable Meat Temperature Chart (Free PDF)
One page, every temperature, no signup required. Print it and tape it inside your grill lid — that is where you need it, not on your phone with greasy hands.
⬇︎ Download the PDFOne page · US Letter & A4 · no email requiredDownload the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
One email with the chart, plus the occasional seasonal guide. Unsubscribe in one click, no spam. Prefer not to subscribe? Download it directly.
What is on it
| Cut / doneness | °F | °C |
|---|---|---|
| Beef & lamb — rare | 125°F | 52°C |
| Beef & lamb — medium rare | 130°F | 55°C |
| Beef & lamb — medium | 140°F | 60°C |
| Beef & lamb — medium well | 150°F | 65°C |
| Beef & lamb — well done | 160°F | 71°C |
| Ground beef (USDA safe) | 160°F | 71°C |
| Pork chops, loin, tenderloin | 145°F | 63°C |
| Chicken & turkey breast | 165°F | 74°C |
| Thighs & dark meat | 175°F | 79°C |
| Wings | 175°F | 79°C |
| Salmon — medium | 130°F | 55°C |
| Tuna — rare | 110°F | 43°C |
| Shrimp | 120°F | 49°C |
| Ribs — probe tender | 200°F | 93°C |
| Pulled pork & brisket | 205°F | 96°C |
| Beef short ribs | 208°F | 98°C |
The one rule the chart cannot print big enough
Every number above is where the meat should end up, not where you take it off the heat. A thick steak on a hot grill keeps climbing 10-15 °F after it comes off; something cooked low and slow at 225 °F only moves 2-4 °F. Pull early, rest, then check.
Recommended Tools for Perfect Results
A chart tells you the number. A probe tells you when you are at it.
Wireless Bluetooth Meat Thermometer
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Pink Butcher Paper (Unwaxed, 18")
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Frequently Asked Questions
Is the chart really free?
Yes, and you can download it without giving an email — the direct link is on this page. The email list exists because a chart is more useful in November if someone reminds you it exists.
What do the temperatures mean — is that when I take the meat off?
No, and this is the mistake the chart is designed to fix. Those are FINAL temperatures. Take the meat off 5-10 °F earlier and let carryover cooking finish the job while it rests.
Can I print it?
That is the point. It is one US Letter page, black text on white, no background fills to drain your ink. It also prints fine on A4.