Meat Temperature Guide
Safe internal cooking temperatures for beef, chicken, pork, fish, and more — based on USDA guidelines. Filter by meat type and switch between °F and °C. Always use a meat thermometer for safe cooking.
Beef & Lamb
Steaks & Roasts — Rare
Cool red center
Steaks & Roasts — Medium Rare
Warm red center
Steaks & Roasts — Medium
Warm pink center · USDA minimum
Steaks & Roasts — Medium Well
Slightly pink center
Steaks & Roasts — Well Done
No pink
Ground Beef / Burgers
USDA minimum — no pink test
Poultry
Whole chicken / turkey
USDA minimum — juices run clear
Chicken breast
USDA minimum
Chicken thighs / legs
Better at 175°F / 79°C
Ground turkey / chicken
USDA minimum
Pork
Pork chops / roast / loin
USDA minimum (2011 update) + 3 min rest
Ground pork
USDA minimum
Pork ribs
Best for fall-off-bone tenderness
Pulled pork / shoulder
Best for pulling
Fish & Seafood
Fish (finfish)
USDA minimum — flesh flakes with fork
Salmon (medium)
Moist; not USDA minimum
Shrimp / scallops
Opaque and firm
Lobster / crab
Opaque and firm
Eggs & Other
Whole eggs (cooked dishes)
Firm yolk and white
Ham (fresh)
USDA minimum + 3 min rest
Ham (pre-cooked, reheating)
Just to heat through
Stuffing (inside or outside bird)
Must reach poultry temp
Based on USDA safe minimum internal temperatures. Always use a calibrated meat thermometer. Rest meat 3–5 minutes after cooking.
Why internal temperature matters
Visual cues like colour and juice clarity are unreliable indicators of food safety. Colour can vary based on the animal's diet and myoglobin content — ground beef can turn brown before reaching a safe temperature, and pork can remain pink even when fully cooked to 145°F. A calibrated instant-read thermometer is the only reliable way to verify that meat is safe to eat.
What is the safe temperature for chicken?
The USDA recommends 165°F (74°C) for all poultry, including whole chickens, chicken breasts, thighs, wings, and ground poultry. At this temperature, Salmonella and other harmful bacteria are destroyed. Insert the thermometer into the thickest part of the meat, away from bone, which conducts heat and can give a falsely high reading.
Is medium-rare steak safe?
Whole muscle beef steaks cooked to 145°F (63°C) — medium — are considered safe by the USDA. Medium-rare (135°F / 57°C) is widely consumed and the risk for whole muscle cuts is low, since harmful bacteria on beef are generally on the surface (which reaches high temperatures quickly). However, ground beef must reach 160°F (71°C) because surface bacteria are mixed throughout the meat during grinding.
Why should I rest meat after cooking?
Resting meat (letting it sit off the heat for 3–10 minutes after cooking) allows the internal temperature to continue rising slightly (carryover cooking) and lets juices redistribute throughout the meat. A steak pulled at 140°F can reach 145°F during resting. Cutting too early causes the juices to run out rather than being reabsorbed, resulting in drier meat.
