Meat temperature chart
Is it cooked? Check the temperature
The safe minimum internal temperatures from the USDA, for meat, poultry, fish, eggs and leftovers. Measure in the thickest part with a food thermometer, away from bone.
Safe minimum internal temperatures
| Food | Safe minimum internal temperature | Rest time |
|---|---|---|
| Beef, pork, lamb & veal | ||
| Beef steaks, chops and roasts | 145 °F (62.8 °C) | At least 3 minutes |
| Pork steaks, chops and roasts | 145 °F (62.8 °C) | At least 3 minutes |
| Lamb steaks, chops and roasts | 145 °F (62.8 °C) | At least 3 minutes |
| Veal steaks, chops and roasts | 145 °F (62.8 °C) | At least 3 minutes |
| Bison and goat steaks, chops and roasts (from the FoodSafety.gov chart) | 145 °F (62.8 °C) | At least 3 minutes |
| Ground (minced) beef, pork, lamb and veal, and raw sausage Burgers, meatballs, meatloaf. | 160 °F (71.1 °C) | None needed |
| Poultry | ||
| Ground (minced) chicken and turkey | 165 °F (73.9 °C) | None needed |
| All poultry: whole birds, breasts, legs, thighs, wings, giblets and stuffing Includes stuffing cooked inside the bird. | 165 °F (73.9 °C) | None needed |
| Ham | ||
| Ham, fresh or smoked (uncooked) | 145 °F (62.8 °C) | At least 3 minutes |
| Fully cooked ham, reheated (packaged in a USDA-inspected plant) | 140 °F (60 °C) | None needed |
| Fully cooked ham, reheated (all others) | 165 °F (73.9 °C) | None needed |
| Eggs | ||
| Eggs Cook until the yolk and white are firm. (from the FoodSafety.gov chart) | No temperature given | None needed |
| Egg dishes such as frittata and quiche | 160 °F (71.1 °C) | None needed |
| Fish & seafood | ||
| Fish (whole or fillets) Or cook until the flesh is no longer translucent and flakes apart easily with a fork. | 145 °F (62.8 °C) | None needed |
| Shrimp (prawns), lobster, crab and scallops FSIS lists all shellfish at 145 °F; FoodSafety.gov adds: cook until the flesh is pearly or white and opaque. | 145 °F (62.8 °C) | None needed |
| Clams, oysters and mussels FSIS lists all shellfish at 145 °F; FoodSafety.gov adds: cook until the shells open. | 145 °F (62.8 °C) | None needed |
| Game | ||
| Rabbit and venison, wild or farm-raised (from the FoodSafety.gov chart) | 160 °F (71.1 °C) | None needed |
| Leftovers & casseroles | ||
| Leftovers, reheated | 165 °F (73.9 °C) | None needed |
| Casseroles, with or without meat | 165 °F (73.9 °C) | None needed |
Nothing in the chart matches that. Try a broader word, such as "beef" or "fish".
Steak doneness: a matter of taste
These are preferences, not safety guidance. USDA's minimum for beef steaks is 145 °F (62.8 °C) with a 3-minute rest. Rare, medium-rare and medium steaks stay below it after resting. If you are cooking for someone who must be careful about food safety, use the USDA chart above.
| Doneness (preference) | Take it off the heat at | After resting | Against the USDA minimum |
|---|---|---|---|
| Rare | 115–120 °F (46–49 °C) | 120–125 °F (49–52 °C) | Below 145 °F |
| Medium-rare | 120–125 °F (49–52 °C) | 125–130 °F (52–54 °C) | Below 145 °F |
| Medium | 130–135 °F (54–57 °C) | 135–140 °F (57–60 °C) | Below 145 °F |
| Medium-well | 140–145 °F (60–63 °C) | 145–150 °F (63–66 °C) | Reaches 145 °F |
| Well-done | 150–155 °F (66–68 °C) | 155–160 °F (68–71 °C) | Reaches 145 °F |
Beef steaks only. The steak keeps cooking for a few minutes after it leaves the pan, which is why the "off the heat" figures are lower.
How to take the temperature
Push the thermometer into the thickest part of the food, away from bone, fat and gristle, which read differently. For a whole bird, check the thickest part of the breast and the inner thigh. For thin cuts such as burgers or chicken breasts, go in from the side so the tip sits in the middle. Rest time counts: steaks, chops and roasts of beef, pork, lamb and veal should rest at least three minutes after reaching 145 °F before you carve or eat them, because the temperature holds or keeps rising during that time.
Colour is not a reliable test. Minced meat can brown before it is safe, and pork can stay a little pink when it is.
Sources
Safe temperatures and rest times: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, with bison, goat, rabbit, venison and the seafood cues from the matching FoodSafety.gov chart. Steak doneness preferences: America's Test Kitchen steak doneness chart, converted to Celsius here.
Questions
Why is minced meat higher than steak?
Bacteria live on the surface of meat. Searing a steak deals with them, but mincing spreads the surface all through the meat, so burgers and meatballs need 160 °F (71.1 °C) right through.
Can I cook food hotter than these figures?
Yes. These are minimums for safety; going higher is a matter of taste and texture.