Safe internal cooking temperatures chart
Quick answer: cook poultry to 165°F (74°C), ground beef and pork to 160°F (71°C), and steaks, chops and roasts to 145°F (63°C) with a 3-minute rest. Use a food thermometer, because color is not a reliable guide.
USDA minimum safe temperatures
| Food | Minimum internal temperature | Celsius |
|---|---|---|
| Chicken, turkey, duck (whole or pieces) | 165°F | 74°C |
| Ground chicken and ground turkey | 165°F | 74°C |
| Ground beef, pork, lamb and veal | 160°F | 71°C |
| Beef, pork, lamb and veal steaks, chops, roasts | 145°F, then rest 3 minutes | 63°C |
| Fish and shellfish | 145°F | 63°C |
| Eggs and egg dishes | 160°F | 71°C |
| Leftovers and casseroles | 165°F | 74°C |
These are the minimum temperatures recommended by the US Department of Agriculture’s Food Safety and Inspection Service. Cooks often go higher for tenderness, for example with pulled pork or braised chicken thighs, which taste better at higher temperatures.
How to check the temperature
- Use a digital instant-read thermometer.
- Insert the tip into the thickest part of the meat, away from bone, fat and gristle.
- For whole poultry, check the thickest part of the breast, the innermost part of the thigh and the wing.
- For thin items such as burgers, slide the thermometer in from the side.
- Wipe the probe between raw and cooked food.
Why not go by color?
Meat can turn brown before it reaches a safe temperature, and can stay pink even when it is safe. A thermometer is the only reliable check.
What is the rest time?
For whole cuts of beef, pork, lamb and veal, the 3-minute rest lets the heat keep working, which helps destroy bacteria and lets juices settle. Poultry and ground meat do not need a rest for safety, though a short rest helps them stay juicy.
Cooking eggs
Eggs with firm whites and yolks are safest. Recipes with runny or soft yolks, such as soft-boiled eggs or homemade mayonnaise, carry more risk. Young children, pregnant people, older adults and people with weakened immune systems should avoid them. Read how to boil eggs for timing.
Reheating leftovers
Heat leftovers to 165°F all the way through. Stir soups and stews as they heat, and let food stand a minute after microwaving so the heat spreads. For how long food is safe to keep, see how long food can sit out and fridge storage times.
Frequently asked questions
What temperature is chicken done? 165°F (74°C) in the thickest part.
Is 145°F safe for pork? Yes, for whole cuts of pork, with a 3-minute rest.
Do I need a thermometer? It is the most useful inexpensive tool in the kitchen for avoiding both undercooked and overcooked food.
Convert other temperatures with our oven temperature conversion chart. This guide is general information, not professional food-safety advice.