--- title: "🔥 Internal Temperature Guide – Perfect Doneness For Every Cut Of Meat | Gustor" canonical_url: "https://gustor.eu/en/inspiration/-internal-temperature-guide-perfect-doneness-for-every-cut-of-meat" locale: en meta: description: "Discover the ideal internal temperatures for steak, Wagyu, picanha, brisket, beef ribs, pulled pork, chicken, lamb and more. Gustor's complete guide to perfect meat doneness on the BBQ, grill or in the oven." "og:description": "Discover the ideal internal temperatures for steak, Wagyu, picanha, brisket, beef ribs, pulled pork, chicken, lamb and more. Gustor's complete guide to perfect meat doneness on the BBQ, grill or in the oven." "og:title": "Meat Internal Temperatures Guide | Perfect BBQ & Steak Doneness | Gustor" --- Home page accountshopping-cart /account /shopping-cart Inspiration 23 Jun 2026 # 🔥 Internal Temperature Guide – Perfect Doneness For Every Cut Of Meat **Learn the ideal internal temperatures for the most popular meats and BBQ recipes. This complete Gustor guide covers steak, bone-in rib steak, Wagyu, picanha, brisket, beef ribs, pulled pork, pork, chicken, lamb and duck. Includes recommended temperatures, resting times and expert tips for achieving perfect doneness every time.** ## **🔥 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** ## Sitemap See the full [sitemap](/sitemap.md) for all pages.