Safe internal temperatures for every meat in °F and °C, plus a steak doneness guide.
| Food | °F | °C | Notes |
|---|---|---|---|
| Chicken & turkey — whole, parts, ground | 165 | 74 | All poultry |
| Ground beef, pork, lamb, veal | 160 | 71 | Burgers, meatballs, sausage |
| Beef, veal, lamb — steaks, chops, roasts | 145 | 63 | Then rest 3 min |
| Fresh pork & fresh ham | 145 | 63 | Then rest 3 min |
| Pre-cooked ham (reheating) | 165 | 74 | 140°F if USDA-inspected |
| Fish & shellfish | 145 | 63 | Flesh opaque, flakes |
| Eggs & egg dishes | 160 | 71 | Cook until firm |
| Casseroles & leftovers | 165 | 74 | Reheat thoroughly |
| Doneness | °F | °C | Centre |
|---|---|---|---|
| Rare | 120–125 | 49–52 | Cool red |
| Medium-rare | 130–135 | 54–57 | Warm red |
| Medium | 140–145 | 60–63 | Warm pink |
| Medium-well | 150–155 | 66–68 | Slightly pink |
| Well done | 160+ | 71+ | No pink |
Colour and time are unreliable — the only way to know meat is safely cooked is an instant-read thermometer pushed into the thickest part, away from bone, fat and the pan. Carryover cooking matters too: a roast keeps rising several degrees after it leaves the heat, so pulling it a little early and resting it gets you to the target without overshooting. Resting also lets the juices redistribute, which is why a rested steak is juicier than one cut straight away. For which cut to buy in the first place, see cuts of meat.