Meat doneness temperature

Cook and Design’s meat doneness reference is the cheat sheet professional kitchens actually use — but rewritten for home cooks, with both Celsius and Fahrenheit, and a few honest notes on food safety. Pick a protein, choose a doneness, and the tool gives you the exact internal temperature to pull from the heat, plus the safe minimum temperature recommended by the USDA when relevant. We built this resource because most online tables disagree with each other, and because reading a chart in a hot kitchen is harder than reading a clear interactive answer. The tool also accounts for carryover cooking — meat will keep climbing 2–4°C while it rests, which means you should pull it just below your target. Use this every time you cook a steak, a roast, a pork chop or a chicken breast, and you will stop overcooking proteins forever.