Meat Temperature Guide

Cook all poultry to 165°F (74°C), ground meat to 160°F (71°C) and whole cuts of beef, pork and lamb to 145°F (63°C), then rest them for 3 minutes. These are the USDA's safe internal temperatures.

165°F74°CAll PoultryChicken, Turkey, Duck
160°F71°CGround MeatsBeef, Pork, Lamb
145°F63°C + 3 min restWhole CutsBeef, Pork, Lamb, Fish

Safe Internal Temperatures (USDA)

Meat Type	Temperature	Rest Time	Notes
Beef, Pork, Veal, Lamb (steaks, chops, roasts)	145°F63°C	3 minutes	Medium rare to medium
Ground Beef, Pork, Veal, Lamb	160°F71°C	None	No pink remaining
Poultry (whole or ground)	165°F74°C	None	Including chicken, turkey, duck
Ham (fresh or smoked, uncooked)	145°F63°C	3 minutes
Ham (fully cooked, to reheat)	140°F60°C	None	Or 165°F if reheating in microwave
Fish & Shellfish	145°F63°C	None	Flesh should be opaque
Egg Dishes	160°F71°C	None	Yolks and whites should be firm
Leftovers & Casseroles	165°F74°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°F52°C	Cool red center, very soft
Medium-Rare	135°F57°C	Warm red center, soft
Medium	145°F63°C	Warm pink center, firmer
Medium-Well	150°F66°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.

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.