🍖 Meat Cooking Temperature Guide
The safe internal temperatures to cook meat, poultry, fish and eggs to — straight from USDA FoodSafety.gov — plus a cook’s doneness guide for steaks.
| Food | Safe min | Rest |
|---|---|---|
| Poultry (chicken, turkey, duck) — whole & ground | 165 °F / 74 °C | — |
| Ground meats (beef, pork, lamb, veal) | 160 °F / 71 °C | — |
| Beef, pork, lamb, veal — steaks, chops, roasts | 145 °F / 63 °C | Rest 3 minutes before carving |
| Ham, fresh or smoked (uncooked) | 145 °F / 63 °C | Rest 3 minutes |
| Fish & shellfish | 145 °F / 63 °C | — |
| Eggs & egg dishes | 160 °F / 71 °C | — |
| Leftovers & casseroles | 165 °F / 74 °C | — |
Source: FoodSafety.gov (USDA/HHS). Carry-over cooking raises the temperature a few degrees after you pull it from the heat — rest before carving. 🔒 In your browser.
How the meat cooking temperature guide works
These are the USDA/FoodSafety.gov safe minimum internal temperatures, measured with a food thermometer in the thickest part of the meat, away from bone. Reaching them ensures harmful bacteria are killed. Poultry needs 165 °F (74 °C), ground meats 160 °F (71 °C), and whole cuts of beef, pork and lamb 145 °F (63 °C) with a 3-minute rest.
Safe minimum temperatures are food-safety floors, not doneness preferences. The steak doneness guide (rare, medium-rare, etc.) shows culinary targets for whole cuts of beef and lamb — some fall below the USDA minimum and are a personal-risk choice. Ground meat, poultry and pork should always reach their safe minimum.
Frequently asked questions
What temperature should chicken be cooked to?
All poultry — whole, parts and ground — is safe at 165 °F (74 °C) internal temperature, measured in the thickest part. There’s no rest-time requirement for poultry.
What is the safe internal temperature for beef, pork and lamb?
For whole steaks, chops and roasts, 145 °F (63 °C) with a 3-minute rest. Ground beef, pork and lamb must reach 160 °F (71 °C). Ground poultry is 165 °F (74 °C).
Is medium-rare steak safe?
Medium-rare (about 135 °F / 57 °C) is below the USDA safe minimum of 145 °F, so it carries some risk — a personal choice for whole cuts of beef or lamb. Ground meat and poultry should always reach their safe minimum, never medium-rare.
What temperature should fish be cooked to?
Fish and shellfish are safe at 145 °F (63 °C), or when the flesh is opaque and separates easily with a fork.
Why let meat rest after cooking?
Resting lets carry-over heat finish the cooking (the temperature keeps rising a few degrees) and lets juices redistribute. USDA requires a 3-minute rest for whole cuts of beef, pork, lamb and veal at 145 °F.