Meat Temperature Guide
Safe internal cooking temperatures for all types of meat. Based on USDA food safety guidelines to ensure your food is cooked safely.
Safe Internal Temperatures (USDA)
| Meat Type | Temperature | Rest Time | Notes |
|---|---|---|---|
| Beef, Pork, Veal, Lamb (steaks, chops, roasts) | 145°F (63°C) | 3 minutes | Medium rare to medium |
| Ground Beef, Pork, Veal, Lamb | 160°F (71°C) | None | No pink remaining |
| Poultry (whole or ground) | 165°F (74°C) | None | Including chicken, turkey, duck |
| Ham (fresh or smoked, uncooked) | 145°F (63°C) | 3 minutes | |
| Ham (fully cooked, to reheat) | 140°F (60°C) | None | Or 165°F if reheating in microwave |
| Fish & Shellfish | 145°F (63°C) | None | Flesh should be opaque |
| Egg Dishes | 160°F (71°C) | None | Yolks and whites should be firm |
| Leftovers & Casseroles | 165°F (74°C) | None |
Beef Doneness Levels
For steaks and beef roasts, many people prefer temperatures below the USDA minimum. These are common preferences, but note that temperatures below 145°F carry some food safety risk.
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 125°F (52°C) | Cool red center, very soft |
| Medium-Rare | 135°F (57°C) | Warm red center, soft |
| Medium | 145°F (63°C) | Warm pink center, firmer |
| Medium-Well | 150°F (66°C) | Slight pink, firm |
| Well-Done | 160°F+ (71°C+) | No pink, very firm |
Temperature Taking Tips
Use an Instant-Read Thermometer
Digital instant-read thermometers are the most accurate way to check meat doneness. Insert into the thickest part, avoiding bone and fat.
Account for Carryover Cooking
Remove meat 5-10°F below target temperature. It will continue cooking while resting, reaching the final temperature.
Check Multiple Spots
For large cuts or irregular shapes, check several spots and use the lowest reading to ensure all parts are safe.
Clean Your Thermometer
Wash your thermometer with hot soapy water between uses, especially when checking multiple items or rechecking.
Food Safety Note
The USDA recommends specific internal temperatures to ensure harmful bacteria are destroyed. Vulnerable populations (elderly, children, pregnant women, immunocompromised individuals) should always follow USDA guidelines. Consuming undercooked meat carries some risk of foodborne illness.
Frequently Asked Questions
What temperature kills bacteria in meat?
Most harmful bacteria are killed at 165°F (74°C). This is why all poultry and ground meats should reach this temperature. Whole cuts of beef, pork, and lamb are safe at 145°F with a 3-minute rest.
What is the safe internal temperature for chicken?
Chicken (and all poultry) should reach an internal temperature of 165°F (74°C). Check the thickest part of the meat, avoiding the bone.
What temperature is medium-rare beef?
Medium-rare beef is 130-135°F (54-57°C). For food safety, the USDA recommends at least 145°F with a 3-minute rest, though many prefer lower temperatures for steaks.
Why do I need to let meat rest?
Resting allows the juices to redistribute throughout the meat and the internal temperature to equalize. During rest, the temperature rises 5-10°F (carryover cooking), which helps ensure food safety.
Where should I take the temperature?
Insert the thermometer into the thickest part of the meat, avoiding bone, fat, and gristle. For irregular shapes, check multiple spots and go by the lowest reading.