Safe Internal Cooking Temperatures for Meat, Poultry and Fish
By Trevor Farias · Updated
In a nutshell
Cook poultry to 165°F, ground meat to 160°F, and whole cuts of beef, pork and lamb, and fish, to 145°F followed by a 3-minute rest. Reheat leftovers to 165°F. The only way to know for sure is an instant-read thermometer in the thickest part of the food.
Color and juices are not reliable signs that meat is cooked. A burger can brown before it is safe, and pork can stay slightly pink when it is perfectly done. A thermometer takes the guesswork out, and it also stops you from overcooking, which is the most common reason roast chicken, pork chops and salmon turn out dry.
The minimum temperatures below are the ones recommended by the U.S. Department of Agriculture (USDA) at the time of writing. You can always check the current figures at FoodSafety.gov.
Safe minimum internal temperatures
| Food | °F | °C | Notes |
|---|---|---|---|
| Chicken and turkey (whole, pieces, ground) | 165°F | 74°C | Measure in the thickest part, away from bone |
| Ground beef, pork, veal and lamb | 160°F | 71°C | Burgers, meatloaf, meatballs |
| Beef, veal and lamb steaks, roasts and chops | 145°F | 63°C | Then rest at least 3 minutes |
| Pork chops, roasts and tenderloin | 145°F | 63°C | Then rest at least 3 minutes; may be slightly pink |
| Fresh (raw) ham | 145°F | 63°C | Then rest at least 3 minutes |
| Fully cooked ham, reheated | 140°F | 60°C | 165°F if repackaged outside the original plant |
| Fish and shellfish | 145°F | 63°C | Or until the flesh is opaque and flakes easily |
| Egg dishes and casseroles with egg | 160°F | 71°C | Quiche, strata, bread pudding |
| Leftovers and casseroles | 165°F | 74°C | Reheat until steaming throughout |
How to use a meat thermometer
- Insert the probe into the thickest part of the food, away from bone, fat and gristle, which read differently.
- For a whole chicken, check both the thickest part of the breast and the inner thigh.
- For thin cuts like chops and fillets, insert the probe sideways so the tip sits in the center.
- Check a few degrees early. Large roasts keep rising 5 to 10°F as they rest, so take them out a little before the target.
- Test your thermometer now and then in a glass of ice water; it should read 32°F (0°C).
Steak and beef roast doneness
Many cooks prefer beef steaks and roasts below the USDA's 145°F. The temperatures below are the finished temperatures after resting. Pull the meat off the heat about 5°F lower. Rarer beef carries more risk for people who are pregnant, elderly, very young or immune-compromised, who should cook it to at least 145°F.
| Doneness | Final temperature | Looks like |
|---|---|---|
| Rare | 120–125°F | Cool red center |
| Medium-rare | 130–135°F | Warm red center |
| Medium | 140–145°F | Warm pink center |
| Medium-well | 150–155°F | Slightly pink center |
| Well done | 160°F and above | No pink |
The two-hour rule and the danger zone
Bacteria multiply fastest between 40°F and 140°F (4°C and 60°C). Keep cold food at 40°F or below and hot food at 140°F or above. Do not leave cooked food or perishables at room temperature for more than 2 hours, or 1 hour if it is above 90°F, as at a summer picnic. To cool a big pot of soup or chili quickly, divide it into shallow containers before refrigerating.
How long food keeps in the refrigerator
At 40°F or below. When in doubt, throw it out.
| Food | Refrigerator |
|---|---|
| Raw chicken, turkey and ground meat | 1 to 2 days |
| Raw steaks, chops and roasts | 3 to 5 days |
| Raw fish and shellfish | 1 to 2 days |
| Cooked meat, poultry and fish | 3 to 4 days |
| Soups and stews | 3 to 4 days |
| Cooked pasta, rice and casseroles | 3 to 5 days |
Recipes that put this into practice
- Simple whole roast chicken: 160°F in the breast, 175°F in the thigh
- Classic meatloaf: 160°F in the center
- Pan-seared steak: pull 5°F before your target doneness
- Pan-seared salmon: 125°F to 145°F, depending on how you like it
For oven temperatures and measuring, see the kitchen conversions guide.