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Meat Temperature Chart

Written by · Updated August 13, 2026

The safe internal cooking temperature for every common meat, straight from the USDA, filter by type, see the steak doneness guide, and print it for your kitchen.

FoodSafe internal tempNotes
Chicken & turkey, whole, pieces, ground 165°F / 74°C No rest time required.
Ground beef, pork, lamb & veal 160°F / 71°C
Beef, lamb & veal, steaks, chops, roasts 145°F / 63°C USDA minimum, then rest 3 minutes.
Pork, chops, roasts, tenderloin 145°F / 63°C Rest 3 minutes.
Ham, fresh or raw 145°F / 63°C Rest 3 minutes.
Ham, fully cooked, to reheat 165°F / 74°C 140°F if commercially pre-packaged.
Fish & shellfish 145°F / 63°C Or until opaque and flakes easily.
Eggs & egg dishes 160°F / 71°C
Casseroles & leftovers 165°F / 74°C

Steak & beef doneness

DonenessPull tempCenter
Rare 120–125°F / 49–52°C Cool red center
Medium-rare 130–135°F / 54–57°C Warm red center
Medium 140–145°F / 60–63°C Warm pink center
Medium-well 150–155°F / 66–68°C Slightly pink center
Well-done 160°F+ / 71°C+ Little or no pink

The USDA recommends a minimum of 145°F for whole cuts of beef. Rare and medium-rare are below that, a personal choice that carries some risk.

Safe cooking temperatures, explained

A meat thermometer is the only reliable way to know food is safely cooked, color and time are not enough. The temperatures above are the USDA’s safe minimums. Insert the thermometer into the thickest part, away from bone and fat, for an accurate reading.

Why poultry is higher

Chicken and turkey must reach 165°F (74°C) to destroy Salmonella and Campylobacter. Whole cuts of beef, pork and lamb are safe at 145°F (63°C) with a 3-minute rest, while ground meats need 160°F (71°C) because grinding spreads surface bacteria throughout.

Carryover cooking

Meat keeps cooking after it leaves the heat, the internal temperature can rise 5–10°F as it rests. For steaks and roasts, pull them a few degrees below your target so they land perfectly after resting.

Follow USDA FSIS guidance for food safety. Temperatures below the safe minimum (such as rare steak) are a personal choice and may carry a higher risk, especially for young children, pregnant people, older adults and anyone immunocompromised.

Frequently asked questions

What is the safe internal temperature for chicken?

Chicken and all poultry are safe at 165°F (74°C) measured in the thickest part, with no resting time required.

What temperature is medium-rare steak?

Medium-rare steak is about 130–135°F (54–57°C). Note the USDA recommends a minimum of 145°F for whole cuts of beef; rare and medium-rare are below that and a personal choice.

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