Meat Cooking Temperature Chart: Safe Core Temperatures for Every Type of Meat

Why colour is the most misleading indicator of meat safety

The Maillard reaction — the browning that creates flavour in seared meat — can occur at temperatures well below the point where pathogens are destroyed. A burger can look perfectly browned on the outside but remain raw at the centre. In one FSA survey, over 40 per cent of UK consumers judged burger doneness by colour alone. In a professional kitchen, that is not acceptable.

Each meat type has different pathogen profiles and therefore different safe temperature requirements. Poultry must reach 75°C core because Campylobacter and Salmonella penetrate deep into the muscle. Whole beef and lamb cuts can be served rare because surface searing is usually sufficient — but only if the cut is intact and not mechanically tenderised. Understanding these differences is what separates a safe kitchen from a dangerous one.