63 °C to °F
In the kitchen, 63 °C is the USDA minimum for whole cuts of pork and for fish.
Cooking charts round this to 145 °F — including ours. The exact conversion is 145.4 °F; the half-degree makes no difference to anything you are cooking.
The formula
°C × 9/5 + 32 = °F
63 × 9/5 + 32 = 145.4 °F
What 63 °C means at the grill
This is the USDA minimum for whole cuts of pork and for fish. If that is what you are cooking, the guides below give you the pull temperature, the pit temperature and the timing for it.
Nearby temperatures
| °C | °F | What it is |
|---|---|---|
| 55°C | 131°F | Medium-rare steak — the most searched temperature in barbecue |
| 60°C | 140°F | Medium steak, and the bottom of the safe holding range for resting meat |
| 65°C | 149°F | Medium-well steak, and roughly where the stall begins on a brisket |
| 68°C | 154.4°F | — |
| 71°C | 159.8°F | The USDA minimum for ground beef, and the classic point to wrap a brisket |
| 74°C | 165.2°F | The USDA safe temperature for all poultry |
The calculator shows every temperature in both units at once, so you never have to convert anything by hand. It works offline and installs to your home screen.
Frequently Asked Questions
What is 63 °C in °F?
63 °C equals 145.4 °F. Cooking charts round this to 145 °F. In cooking terms it is the USDA minimum for whole cuts of pork and for fish.
What is the formula?
Multiply by 9/5, then add 32. So 63 × 9/5 + 32 = 145.4 °F.
Do I need to be exact?
For pit temperatures, no — a smoker swinging 15 °F either side of target is normal and fine. For internal temperatures, yes: the difference between medium rare and medium is about 10 °F, which is well inside the range where rounding matters.