🍖 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.