Meat Temperature Chart
The safe internal temperature for every kind of meat, poultry and fish, from the USDA, plus when to pull it off the heat for the doneness you like.
- Based on USDA food-safety data
- Private: runs in your browser
- Free, no sign-up
USDA safe minimum internal temperatures
| Food | Minimum temperature | Rest time |
|---|---|---|
| Beef, pork, veal and lamb: steaks, chops, roasts | 145 °F (63 °C) | 3 minutes |
| Ground meats (beef, pork, veal, lamb) | 160 °F (71 °C) | none |
| All poultry, including ground poultry, giblets and stuffing | 165 °F (74 °C) | none |
| Ham, fresh or smoked (uncooked) | 145 °F (63 °C) | 3 minutes |
| Fully cooked ham, packaged in a USDA-inspected plant (to reheat) | 140 °F (60 °C) | none |
| Fully cooked ham, repackaged elsewhere (to reheat) | 165 °F (74 °C) | none |
| Fish and shellfish | 145 °F (63 °C) | none |
| Eggs and egg dishes | 160 °F (71 °C) | none |
| Leftovers and casseroles | 165 °F (74 °C) | none |
Source: USDA Food Safety and Inspection Service, "Safe Minimum Internal Temperature Chart." Measure with a food thermometer before removing food from the heat. For reasons of personal preference, you can always cook food to a higher temperature.
Beef and lamb doneness temperatures
Many cooks prefer steaks and roasts less done than the USDA minimum. These are the common restaurant ranges, measured after resting:
| Doneness | Final temperature | Center |
|---|---|---|
| Rare | 120–125 °F | Cool, bright red |
| Medium-rare | 130–135 °F | Warm, red-pink |
| Medium | 140–145 °F | Pink |
| Medium-well | 150–155 °F | Slightly pink |
| Well done | 160 °F and up | No pink |
Rare and medium-rare fall below the USDA's recommended minimum of 145 °F for whole cuts of beef and lamb. Ground meat is different: bacteria from the surface get mixed all the way through, so burgers and meatloaf should always reach 160 °F.
Carryover cooking: pull it early
Meat keeps cooking after it comes off the heat, because the hot outside keeps pushing heat toward the center. Steaks and chops typically rise 3 to 5 °F while resting, and large roasts 5 to 10 °F. Take food off the heat a few degrees before your target and let the rest finish the job. The lookup above does this math for you.
How to take the temperature
- Insert the thermometer into the thickest part of the meat, away from bone, fat and gristle.
- For whole poultry, check the thickest part of the breast and the innermost part of the thigh and wing. All should reach 165 °F.
- For thin cuts such as chops and burgers, insert the probe sideways into the middle.
- Check in more than one spot, and clean the thermometer between uses.
- Pop-up timers and color aren't reliable. The USDA notes that ground beef can turn brown before it's safe, and poultry can stay pink after it's fully cooked.
Frequently asked questions
What temperature is chicken done?
165 °F in the thickest part, for breasts, thighs, wings, ground chicken and whole birds alike.
Is it safe to eat pork that's a little pink?
Yes, if it has reached 145 °F and rested for 3 minutes. The USDA lowered pork's recommended temperature from 160 °F to 145 °F in 2011, and pork cooked to 145 °F often has a blush of pink.
What temperature for medium-rare steak?
Pull it off the heat at about 125–130 °F. It will finish at 130–135 °F after resting. Note that this is below the USDA's 145 °F recommendation.
What temperature should salmon be?
The USDA says 145 °F for fish, or until the flesh is opaque and separates easily with a fork. Many cooks take salmon off the heat a little earlier, at 125–130 °F, for a moist, just-set center.