Venison (deer) temperature chart
USDA safe minimum internal temperatures for venison (deer), measured in the thickest part with a food thermometer.
| Cut | °F | °C | Rest |
|---|---|---|---|
| Venison, wild or farm-raised | 160°F | 71°C | — |
Why venison is 160°F when beef steak is 145°F
The federal chart puts venison and rabbit in their own group at 160°F instead of grouping them with beef, lamb and goat, whose steaks and roasts are safe at 145°F with a 3-minute rest. It doesn't give a lower temperature for venison steaks or roasts.
How to check venison
Insert the thermometer in the thickest part, away from bone and fat. Ground venison follows the same 160°F number. Reheat leftovers to 165°F.
Frequently asked questions
What temperature should deer meat be cooked to?
160°F (71°C), according to FoodSafety.gov, for wild or farm-raised venison.
What temperature is ground venison done?
160°F (71°C), the same as whole cuts in the federal chart and the same as other ground meat.
Other meat temperatures
- Beef & Steak: medium rare 135°F (57°C)
- Lamb: medium rare 145°F (63°C)
- Ground Beef: 160°F (71°C)
- Pork: 145°F (63°C)
The full meat temperature chart has every USDA safe minimum and the doneness temperatures for beef, lamb and pork. Once it's cooked, the food storage chart shows how long leftovers keep in the fridge and freezer.
Sources
- FoodSafety.gov, Safe Minimum Internal Temperature Chart www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
- USDA FSIS, Safe Minimum Internal Temperature Chart www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
Checked October 19, 2026.