Short version: beef steaks medium-rare, pull at 128–130°F. Pork chops and tenderloin, pull at 140°F (rests to 145°F). Chicken breast, pull at 160°F (rests to 165°F). Thighs and drumsticks, 175°F. Ground beef, 160°F. Brisket and pork shoulder, about 203°F. Every row below gives the pull temp, where it lands after the rest, the USDA safe minimum, and how we cook it in the Carnivore Kitchen app.
Two columns, on purpose: Pull at is when the meat comes off the heat for the doneness most cooks want. USDA safe minimum is the food-safety standard from FoodSafety.gov. Where the pull temp is lower (medium-rare steak, lamb), that's a doneness choice; cook to the USDA number if anyone eating is pregnant, very young, elderly or immunocompromised.
Beef
| Cut | Cook it to | Pull at | After the rest | USDA safe minimum | How we cook it |
|---|---|---|---|---|---|
| Ribeye, NY strip, sirloin, T-bone (1–1½ in) | Medium-rare | 128–130°F | 130–135°F | 145°F + 3 min rest | Grill, direct high heat, lid open, 4–5 min a side for 1 inch |
| Thick ribeye, reverse sear (1½–2 in) | Medium-rare | 115°F off the cool side, then sear | 130–135°F | 145°F + 3 min rest | Grill two-zone, cool side 250–275°F, then 60–90 sec a side over the fire |
| Filet mignon | Medium-rare | 128–130°F | 130–135°F | 145°F + 3 min rest | Grill, direct medium-high, 4–5 min a side |
| Picanha | Medium-rare | 125–130°F | 130–135°F | 145°F + 3 min rest | Sear fat-side down 4–6 min, finish indirect around 350°F |
| Tri-tip | Medium-rare | 120°F off indirect, sear, off at 128–130°F | About 130°F | 145°F + 3 min rest | Grill two-zone, cool side about 300°F, then 2–3 min a side over the fire |
| Skirt or flank steak | Medium-rare | 125–130°F | About 130°F | 145°F + 3 min rest | Hottest grill: skirt 2–3 min a side, flank 3–5 |
| Prime rib (smoked) | Medium-rare | 115–120°F, then sear | 130–135°F | 145°F + 3 min rest | Smoker 225°F, 4–6 hrs for 6–8 lb |
| Brisket | Probe-tender | About 203°F (wrap once the bark is set) | Rest 1–2 hrs wrapped | 145°F + 3 min rest | Smoker 275°F, 8–11 hrs for a 12 lb packer |
| Beef plate ribs (dino ribs) | Probe-tender | About 203°F between the bones | Rest 30–45 min | 145°F + 3 min rest | Smoker 250–275°F, 6–8 hrs |
| Chuck roast | Fork-tender | 200–205°F | Serve or shred | 145°F + 3 min rest | Oven 300°F, wrapped in foil, 3.5–4.5 hrs |
| Ground beef (burgers, meatballs) | Well done | 160°F | 160°F | 160°F | Grill medium-high: 4 min, flip, 3–4 more for a ¾-inch patty |
Pork
| Cut | Cook it to | Pull at | After the rest | USDA safe minimum | How we cook it |
|---|---|---|---|---|---|
| Pork chops | Slightly pink | 140°F | 145°F | 145°F + 3 min rest | Pan, medium-high, 4–5 min a side |
| Pork tenderloin | Slightly pink | 140°F | 145°F | 145°F + 3 min rest | Grill, direct medium-high, 3–4 min per side on 4 sides |
| Pork loin roast | Slightly pink | 140°F | 145°F | 145°F + 3 min rest | Oven 375°F, 50–60 min, rest 15 min |
| Pork shoulder (pulled pork) | Shreds | 200–205°F (wrap once the bark is set) | Rest 30–45 min wrapped | 145°F + 3 min rest | Smoker 275°F, 7–9 hrs for 8–10 lb |
| Pork ribs | Tender, not falling apart | Bend test: meat pulls back ½ inch | Rest 10 min | 145°F + 3 min rest | Smoker 225°F: spare ribs 3-2-1, baby backs 2-2-1 |
Chicken
| Cut | Cook it to | Pull at | After the rest | USDA safe minimum | How we cook it |
|---|---|---|---|---|---|
| Chicken breast | Juicy, no pink | 160°F | 165°F | 165°F | Pound to ¾ inch; grill medium-high, 5 min, flip, 4–6 more |
| Thighs and drumsticks, bone-in | Tender, crisp skin | 175°F next to the bone | 175°F | 165°F | Oven 425°F, 35–40 min |
| Chicken wings | Rendered, crisp skin | 180°F | 180°F | 165°F | Oven 400°F, 45–50 min, flip at 25 |
| Whole chicken | Juicy breast | Breast 160°F, thigh 170°F+ | Breast coasts to 165°F | 165°F | Oven 375°F, 80–100 min for 4–5 lb, rest 15 min |
| Ground chicken or turkey | Cooked through | 165°F | 165°F | 165°F | Oven 400°F, 18–20 min for meatballs |
Turkey
| Cut | Cook it to | Pull at | After the rest | USDA safe minimum | How we cook it |
|---|---|---|---|---|---|
| Whole turkey | Juicy breast | Breast 160°F, thigh 170°F+ | Breast coasts to 165°F | 165°F | Spatchcocked: oven 425°F, about 90–105 min for 14 lb. Whole: 325°F, about 13 min per lb |
Lamb
| Cut | Cook it to | Pull at | After the rest | USDA safe minimum | How we cook it |
|---|---|---|---|---|---|
| Lamb chops, rack of lamb | Medium-rare | 125–130°F | 130–135°F | 145°F + 3 min rest | Pan, high heat, 3–4 min a side for 1-inch loin chops |
| Leg of lamb, slow-roasted | Pull-apart | 195–200°F | Rest 20 min | 145°F + 3 min rest | Oven 300°F, covered 3 hrs, then 1–2 hrs uncovered |
| Ground lamb (kofta) | Cooked through | 160°F | 160°F | 160°F | Grill direct high, 4–5 min a side |
Fish
| Cut | Cook it to | Pull at | After the rest | USDA safe minimum | How we cook it |
|---|---|---|---|---|---|
| Salmon | Opaque, just flakes | 140°F | 145°F | 145°F | Pan, skin-down 4–5 min, flip 1–2 min |
| White fish (cod, halibut) | Just flakes | 140°F | 145°F | 145°F | Cod: oven 400°F, 12–15 min for 1 inch |
Questions
What is a pull temp?
The temperature you take the meat off the heat. Meat keeps cooking while it rests, usually 3 to 10°F for steaks and chops and more for big roasts, so you pull it below the temperature you want to eat it at.
Why is the pull temp lower than the USDA number for steak?
USDA's safe minimum for whole cuts of beef, pork and lamb is 145°F with a 3-minute rest. Medium-rare steak (130 to 135°F after the rest) is below that line by choice. If anyone eating is pregnant, very young, elderly or immunocompromised, cook to the USDA minimum.
Why cook chicken thighs to 175°F when USDA says 165°F?
165°F is safe for all poultry. Thighs, drumsticks and wings have more connective tissue, and at 175 to 180°F it melts, the skin renders and the meat gets more tender, not drier.
Why pull chicken breast at 160°F?
Because it rises to 165°F while it rests 5 minutes, which is the USDA safe minimum. Pulled at 165°F on the grill, it lands around 170°F and dries out.
Why do brisket and pork shoulder go to 200°F and up?
They're full of collagen that only turns tender above about 195°F. They pass the 145°F safety line hours earlier; the long cook is for texture. Go by a probe that slides in like butter, not the clock.
Where should the thermometer go?
The thickest part of the meat, not touching bone or fat. For bone-in chicken, next to the bone. For whole birds, check both the breast and the thigh.
USDA safe minimums: FoodSafety.gov, Safe Minimum Internal Temperature Chart. Pull temps and methods: the Carnivore Kitchen app, where each of these cuts has its own recipe card with timers. Last checked October 3, 2026.
Recipes from this chart
- Reverse Sear Ribeye on the Grill: Temps, Times and When to Pull
- Smoked Pulled Pork at 275°F: Bark, Wrap and Pull Temps
- 3-2-1 Ribs at 225°F (and Why Baby Backs Are 2-2-1)
- Crispy Skin Chicken Thighs in the Oven at 425°F
- Crispy Baked Chicken Wings at 400°F (No Baking Powder)
- Smash Burgers With No Bun: The 4-Minute Carnivore Version
- Pan-Seared Pork Chops: Pull at 140°F for Juicy Chops
- Crispy Skin Pan-Seared Salmon: Temp, Time and the 10-Second Press
- Oven Bacon at 400°F: No Flipping, No Splatter
- Spatchcock Turkey at 425°F: Done in About 90 Minutes
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