Meat Temperature Guide
A thermometer is the only reliable way to know food is cooked. These are the safe minimum internal temperatures recommended by the USDA Food Safety and Inspection Service.
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Safe minimum internal temperatures
| Food | °F | °C | Rest |
|---|---|---|---|
| Chicken & turkey (whole, pieces, ground) | 165 | 74 | — |
| Ground beef, pork, lamb, veal | 160 | 71 | — |
| Beef, veal & lamb steaks, roasts, chops | 145 | 63 | 3 min |
| Pork chops, roasts, tenderloin | 145 | 63 | 3 min |
| Fresh ham (raw) | 145 | 63 | 3 min |
| Fish & shellfish | 145 | 63 | — |
| Egg dishes, casseroles | 160 | 71 | — |
| Leftovers & reheated dishes | 165 | 74 | — |
Doneness for steaks (by preference)
| Doneness | Pull from the heat | After resting |
|---|---|---|
| Medium-rare | 130 °F (54 °C) | 135 °F (57 °C) |
| Medium | 140 °F (60 °C) | 145 °F (63 °C) |
| Medium-well | 150 °F (66 °C) | 155 °F (68 °C) |
| Well done | 160 °F (71 °C) | 160 °F+ (71 °C+) |
Temperatures below 145 °F are below the USDA minimum for whole cuts; choose them only if you understand the risk.
How to take a temperature
- Insert the probe into the thickest part, away from bone, fat and gristle.
- For whole poultry, check the thickest part of the thigh and the wing joint as well as the breast.
- For burgers and thin cuts, insert the probe from the side.
- Clean the probe with hot soapy water between readings of raw and cooked food.
Source: USDA FSIS — Safe Minimum Internal Temperature Chart.
Questions
Why does meat need to rest?
Resting lets the temperature even out (and finish rising a few degrees) and lets juices settle, so they stay in the meat when you slice it.
Is pink chicken safe?
Color is not a reliable sign. Chicken is safe at 165 °F (74 °C) even if slightly pink near the bone; it can be unsafe below that even when it looks white.
What temperature should leftovers reach?
Reheat leftovers to 165 °F (74 °C), and bring sauces, soups and gravies to a rolling boil.