Safe Internal Temperatures for Meat, Poultry and Fish
Updated: 1 day ago
The most useful thing I can tell a new cook is this: stop guessing. Cutting into a chicken breast to check lets the juices run out, and poking a steak takes years of practice. An instant-read thermometer tells you in a few seconds whether dinner is done, and done safely.
These are the recommended safe minimum temperatures for cooking at home.
Safe minimum internal temperatures
Food | Safe minimum temperature | Rest time |
Chicken, turkey and all poultry (whole, pieces and ground) | 165°F (74°C) | None needed |
Ground beef, pork, lamb and veal, and sausages | 160°F (71°C) | None needed |
Beef, lamb and veal steaks, chops and roasts | 145°F (63°C) | 3 minutes |
Pork chops, tenderloin and roasts, and raw ham | 145°F (63°C) | 3 minutes |
Fish (whole or fillets) | 145°F (63°C), or until opaque and flaking easily | None needed |
Egg dishes such as frittata and quiche | 160°F (71°C) | None needed |
Casseroles and leftovers | 165°F (74°C) | None needed |
Shellfish: cook shrimp, lobster, crab and scallops until the flesh is pearly and opaque. Clams, mussels and oysters are done when their shells open. Throw away any that stay closed.
Steak doneness guide
This is a cook's guide to how done your steak is, which is a different thing from the safety chart above. The recommended safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, which is medium. Rare and medium-rare are below that minimum, so whether you cook to them is your choice. They're not recommended for young children, older people, pregnant women or anyone with a weakened immune system, and they never apply to burgers or ground beef.
Doneness | Take it off the heat at | After resting | What it looks like |
Rare | 120°F (49°C) | About 125°F (52°C) | Cool red center |
Medium-rare | 130°F (54°C) | About 135°F (57°C) | Warm red center |
Medium | 140°F (60°C) | About 145°F (63°C) | Warm pink center |
Medium-well | 145°F (63°C) | About 150°F (66°C) | Slightly pink center |
Well done | 155°F (68°C) | About 160°F (71°C) | Little or no pink |
Meat keeps cooking for a few minutes after it leaves the pan. This is called carryover cooking. A steak usually rises about 5°F, and a big roast can rise 10°F or more, so take it off a little before your target. My lesson on how to sear meat covers getting a great crust first.
How to use an instant-read thermometer
Push the probe into the thickest part of the meat, through the side if it's thin, so the tip sits in the very middle.
Keep the tip away from bone, fat and the pan, which all give a false reading.
For a whole chicken or turkey, check the thickest part of the breast and the inner thigh, without touching the bone.
Wait for the number to settle, which takes 2 to 3 seconds on a good digital thermometer.
Wash the probe in hot, soapy water between raw and cooked food.
Check it's accurate: stir a glass of ice and a little water, wait a minute, then dip the probe in. It should read 32°F (0°C). If it doesn't, check the instructions to see if it can be adjusted.
For roasts and holiday birds, a sturdy roasting pan with a rack and a thermometer are the two tools that take the stress out of the day. If you're just starting out, have a look at Chef Jon's Kitchen School.
Frequently asked questions
What temperature should chicken be cooked to?
All chicken and turkey, including ground poultry, should reach 165°F (74°C) in the thickest part. Thighs and drumsticks are often more tender if you take them a little higher.
Is pork safe when it's slightly pink?
Yes. Whole cuts of pork such as chops, tenderloin and roasts are safe at 145°F (63°C) with a 3-minute rest, and they may still be a little pink in the middle. Ground pork needs 160°F (71°C).
Why do burgers need a higher temperature than steak?
On a steak, bacteria sit on the outside surface, which gets very hot in the pan. Grinding mixes the surface into the middle, so a burger needs to reach 160°F (71°C) all the way through.
What temperature should leftovers be reheated to?
Reheat leftovers and casseroles to 165°F (74°C), checked in the center.
Do I need to rest meat after cooking?
Yes. For beef, pork, lamb and veal steaks, chops and roasts, the recommended guidance is a 3-minute rest after reaching 145°F. Resting also lets the juices settle, so the meat is juicier when you slice it.
Food safety guidance changes from time to time, so it is always worth checking the current official advice.
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