🔥 Internal Temperature Guide – Perfect Doneness For Every Cut Of Meat
Why Is Internal Temperature So Important?
Many people focus solely on cooking times.
Professional chefs and pitmasters, however, pay much more attention to internal temperature.
After all, not every cut of meat has the same thickness, shape, or marbling.
A meat thermometer tells you exactly when your meat has reached the perfect level of doneness.
This helps you avoid:
❌ dry meat
❌ overcooking
❌ undercooking
❌ guesswork
🥩 Beef – Steaks, Entrecôte, Rib Eye, Chateaubriand
Rare
48°C
Medium Rare
52°C
Medium
56°C
Medium Well
60°C
Well Done
65°C
Our Recommendation
52°C to 54°C
In our opinion, this provides the perfect balance of tenderness, juiciness, and flavor.
🥩 Bone-In Rib Steak (Côte à l'Os)
Rare
48°C
Medium Rare
52°C
Medium
56°C
Our Recommendation
52°C to 54°C
For thick bone-in rib steaks, we always recommend the Reverse Sear method.
🥩 Dry-Aged Beef
Ideal Internal Temperature
50°C to 54°C
Dry-aged beef contains less moisture and more concentrated flavors.
Cooking it too far will diminish much of its unique character.
🥩 Wagyu
Japanese Wagyu A5
Recommended
46°C to 50°C
Due to its exceptional marbling, Wagyu requires less cooking than traditional beef.
This preserves its unique texture and eating experience.
Australian Or European Wagyu
Recommended
50°C to 54°C
🥩 Picanha
Rare
48°C
Medium Rare
52°C
Medium
56°C
Our Recommendation
52°C
At this temperature, the fat cap remains beautifully soft while the meat stays juicy.
🐄 Brisket
Brisket works completely differently from a steak.
The goal here is to break down collagen.
Ready Between
95°C and 100°C
Important
Do not rely on temperature alone.
See our dedicated brisket article here:
https://www.gustor.eu/en/inspiration/20/how-to-cook-a-brisket-on-the-bbq
The brisket should be probe tender.
When a thermometer probe or toothpick slides in like butter, the brisket is ready.
🐄 Beef Ribs
Ideal Final Temperature
95°C to 100°C
Again, see our dedicated article:
https://www.gustor.eu/en/inspiration/24/how-te-cook-beef-ribs-on-the-bbq
The probe test remains more important than the temperature itself.
🐖 Pulled Pork (Boston Butt)
Ideal Internal Temperature
92°C to 96°C
Perfect Pulling Temperature
94°C
The meat should easily pull apart.
You can also find our recipe here (at the bottom of the page):
https://www.gustor.eu/en/meat/11/boston-butt-from-the-glorius-pig
🐖 Iberico Rib Fingers
Low & Slow
90°C to 95°C
Quick Grilling
70°C to 75°C
Depending on your chosen cooking method.
🐖 Spare Ribs
Spare ribs should not be judged purely by internal temperature.
See our detailed guide here:
https://www.gustor.eu/en/inspiration/27/how-to-prepare-st.-louis-style-ribs-on-the-bbq
Most Important Tests
Probe Test
or
Bend Test
The ribs should bend nicely without breaking apart.
Most ribs will finish between:
88°C and 95°C
🐖 Pork Chop
Ideal Internal Temperature
63°C to 65°C
Modern premium pork does not need to be cooked until completely dry.
This temperature ensures a much juicier result.
🐖 Iberico Secreto, Pluma & Presa
Recommended
60°C to 65°C
This keeps the meat wonderfully juicy.
🐓 Chicken Breast
Minimum Safe Temperature
72°C
Ideal Internal Temperature
72°C to 74°C
Cooking beyond this often results in dry chicken.
🐓 Chicken Thigh
Ideal Internal Temperature
78°C to 82°C
Dark meat becomes more tender and juicy when cooked slightly further.
🐑 Rack Of Lamb
Rare
48°C
Pink / Medium Rare
52°C
Medium
56°C
Our Recommendation
52°C
In our opinion, this delivers the best result.
🦆 Duck Breast
Pink
52°C to 55°C
More Well Done
60°C
Most chefs prefer duck breast served pink.
🌡️ Don't Forget The Resting Time
Measuring the perfect internal temperature is only half the story.
Always allow your meat to rest:
Steaks
5 minutes
Thick Steaks
8 to 10 minutes
Bone-In Rib Steak
10 to 15 minutes
Brisket
Minimum 3 hours
Pulled Pork
Minimum 1 hour
During resting, the juices redistribute throughout the meat.
You'll immediately taste the difference.
📋 Internal Temperature Overview
| Preparation | Ideal Internal Temperature |
|---|---|
| Medium Rare Steak | 52°C |
| Medium Steak | 56°C |
| Bone-In Rib Steak | 52-54°C |
| Dry-Aged Beef | 50-54°C |
| Wagyu A5 | 46-50°C |
| Picanha | 52°C |
| Brisket | 95-100°C |
| Beef Ribs | 95-100°C |
| Pulled Pork | 92-96°C |
| Iberico Rib Fingers | 90-95°C |
| Pork Chop | 63-65°C |
| Iberico Secreto / Pluma | 60-65°C |
| Chicken Breast | 72-74°C |
| Chicken Thigh | 78-82°C |
| Rack Of Lamb | 52°C |
| Duck Breast | 52-55°C |
Conclusion
A quality meat thermometer is probably one of the best investments any meat lover can make.
Whether you're grilling a 200-gram steak or smoking an 8-kilogram brisket, the correct internal temperature ultimately makes the difference between a good meal and an unforgettable one.
At Gustor, we use these guidelines every day in our own cooking. Feel free to use them as a reference and adjust them to your personal preferences.
Enjoy your BBQ and bon appétit! 🥩🔥
Team Gustor