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Safe Meat Temperature Chart
Chicken 165 °F · ground meat 160 °F · steaks, chops, roasts & fish 145 °F
USDA safe minimum internal temperatures
| Food | °F | °C |
|---|---|---|
| Beef | ||
| Steaks, chops, roasts — Rest at least 3 minutes | 145 °F | 62.8 °C |
| Ground beef | 160 °F | 71.1 °C |
| Organ and variety meats — FSIS Beef From Farm to Table | 160 °F | 71.1 °C |
| Pork, veal & lamb | ||
| Steaks, chops, roasts — Rest at least 3 minutes | 145 °F | 62.8 °C |
| Ground pork, veal, lamb | 160 °F | 71.1 °C |
| Ham, fresh or smoked (uncooked) — Rest at least 3 minutes | 145 °F | 62.8 °C |
| Fully cooked ham, to reheat — If packaged in a USDA-inspected plant; all others 165 °F (73.9 °C) | 140 °F | 60 °C |
| Poultry | ||
| All poultry: breasts, whole bird, legs, thighs, wings, giblets, stuffing | 165 °F | 73.9 °C |
| Ground poultry | 165 °F | 73.9 °C |
| Fish & seafood | ||
| Fish & shellfish | 145 °F | 62.8 °C |
| Other | ||
| Eggs (dishes) | 160 °F | 71.1 °C |
| Leftovers & casseroles | 165 °F | 73.9 °C |
Measure with a food thermometer in the thickest part, away from bone, fat or gristle, before removing food from the heat.
Doneness levels
USDA's safe minimum for whole cuts of beef, pork, veal and lamb is 145 °F (62.8 °C) plus a 3-minute rest. FSIS notes that "for reasons of personal preference, consumers may choose to cook food to higher temperatures," so cook above the minimum if you prefer meat more done. USDA does not publish lower "rare" or "medium-rare" targets as safe, so we don't list them. Ground meats and poultry have no doneness range: cook them to the full 160 °F / 165 °F.
FAQ
What temperature should chicken be cooked to?
USDA FSIS: all poultry, including ground poultry, to a minimum internal temperature of 165 °F (73.9 °C).
What is the safe temperature for steak?
USDA FSIS: beef, pork, veal and lamb steaks, chops and roasts to 145 °F (62.8 °C), then rest at least 3 minutes.
What temperature is ground beef done?
USDA FSIS: ground meats to 160 °F (71.1 °C).
What temperature is fish done?
USDA FSIS: fish and shellfish to 145 °F (62.8 °C).
Source: USDA FSIS — Safe Minimum Internal Temperature Chart; organ meats from FSIS — Beef From Farm to Table. For storage times see the USDA FoodKeeper app.