Cooking
Meat internal temperatures.
Safe internal temperatures for every meat in °F and °C, plus a steak doneness guide.
Tap any row to copy the value in the first column.
USDA safe minimum internal temperatures
| Food | °F | °C | Notes |
|---|---|---|---|
| Poultry — chicken, turkey, duck (whole, parts, ground) | 165 | 74 | All poultry; instant-read |
| Ground beef, pork, lamb, veal | 160 | 71 | Burgers, meatballs, sausage |
| Ground chicken & turkey | 165 | 74 | Poultry minimum |
| Beef, veal, lamb — steaks, chops, roasts | 145 | 63 | Then rest 3 min |
| Pork — chops, roasts, loin | 145 | 63 | Then rest 3 min |
| Ham — fresh or smoked (raw) | 145 | 63 | Then rest 3 min |
| Ham — pre-cooked (reheating) | 165 | 74 | 140°F if USDA-inspected |
| Fish & shellfish | 145 | 63 | Or until opaque & flakes |
| Eggs & egg dishes | 160 | 71 | Cook until firm |
| Casseroles & leftovers | 165 | 74 | Reheat thoroughly |
Poultry by cut (cook for texture, above the safe minimum)
| Cut | Pull at °F | °C | Notes |
|---|---|---|---|
| Chicken / turkey breast | 157–160 | 69–71 | Carryover to 165°F; juicier than cooking straight to 165 |
| Chicken thigh, leg, wing (dark) | 175–185 | 79–85 | Higher melts connective tissue — tender, not dry |
| Whole chicken | 165 | 74 | Measure deepest part of breast & thigh |
| Duck breast | 135 | 57 | Whole-muscle, served pink — lower risk than chicken |
| Duck / goose — whole & legs | 165–175 | 74–79 | Legs to 175°F render fat & tenderise |
Beef & lamb doneness (steaks, chops, roasts)
| 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 |
Low-and-slow & barbecue cuts (done by tenderness, well past safe)
| Cut | Pull at °F | °C | Why |
|---|---|---|---|
| Beef brisket | 200–205 | 93–96 | Collagen melts to gelatin; probe-tender |
| Beef short ribs / chuck | 200–205 | 93–96 | Falls apart, shreds |
| Pork shoulder / Boston butt (pulled pork) | 195–205 | 90–96 | Shreds cleanly |
| Pork ribs — spare & baby back | 195–203 | 90–95 | Bend test; meat pulls from bone |
| Lamb shoulder (braised / slow) | 195–203 | 90–95 | Spoon-tender |
| Pork belly (braised) | 195 | 90 | Soft, jiggly |
Fish & seafood
| Type | Ideal °F | °C | Notes |
|---|---|---|---|
| Salmon & trout | 120–125 | 49–52 | Silky, just-set; firm at 145°F |
| Tuna (seared) | 115–125 | 46–52 | Rare centre; use sushi-grade |
| Swordfish, mahi-mahi, marlin | 130–135 | 54–57 | Firm, moist |
| White fish — cod, haddock, halibut, bass | 130–140 | 54–60 | Flakes; opaque throughout |
| Shrimp & prawns | 120 | 49 | Opaque, pink, curled into a C — don't overcook |
| Scallops | 125–130 | 52–54 | Just-opaque centre; sear hard & fast |
| Lobster | 135–140 | 57–60 | Flesh opaque & firm |
| Crab | 145 | 63 | Usually sold pre-cooked |
| Mussels, clams, oysters | — | — | Steam until shells open; discard any that stay shut |
| Octopus & squid | 185–195 | 85–90 | Braise long & low, or flash-cook seconds — tough in between |
The first table is food safety — the USDA minimums for cooking raw meat. The other tables are for texture and quality, and some run hotter (barbecue cuts) or cooler (rare beef, pink duck, just-set salmon) than the minimum. Cooking below the safe minimum, or eating fish rare or raw, is a personal-risk choice and is riskier for pregnant people, young children, older adults and anyone immunocompromised. Temperatures climb about 3–5°F (more for big roasts) while resting, so pull a few degrees early.
Use a thermometer, not a timer
Colour and time are unreliable — the only way to know meat is safely cooked is an instant-read thermometer in the thickest part, away from bone, fat and the pan. Three ideas explain the tables above. Carryover: a roast keeps rising several degrees after it leaves the heat, so pulling it early and resting lands it on target instead of overshooting; resting also lets juices redistribute. Lean vs tough cuts: tender cuts (steak, breast, salmon) are best cooked just to doneness, while tough, collagen-rich cuts (brisket, pork shoulder, ribs) need to reach 195–205°F so the collagen melts into gelatin — that's why "low and slow" goes far past the safety minimum on purpose. Fish: most fish is at its best cooked below the 145°F safety figure, and seared tuna or raw sushi rely on sushi-grade fish and accepting some risk. For which cut to buy in the first place, see cuts of meat.
FAQ
What temperature is chicken safe to eat?
165°F (74°C) in the thickest part, for all chicken and turkey — whole, pieces or ground. Many cooks pull the breast at 157–160°F and let carryover finish it to 165°F for juicier meat, while dark meat (thighs, legs) is best taken to 175–185°F so the connective tissue melts.
What internal temperature should fish be?
The USDA safe minimum is 145°F (63°C), at which fish is firm and flakes. For quality, most cooks go lower: salmon around 120–125°F for a silky texture, seared tuna 115–125°F. Eating fish rare or raw should use sushi-grade fish and is a personal-risk choice.
Why do brisket and pulled pork go to 200°F?
Those cuts are full of tough collagen. It only breaks down into soft gelatin above about 195°F held over time, so barbecue cuts are cooked to 195–205°F — well past the safety minimum — to become tender. They're done by feel (probe-tender), not by a safety number.
Is 145°F safe for pork?
Yes. USDA lowered fresh pork chops, loin and roasts to 145°F (63°C) with a 3-minute rest, which leaves them slightly pink and juicy. Ground pork still needs 160°F (71°C), and slow-cooked shoulder or ribs go to about 195–203°F for tenderness.
Why pull meat off the heat before it reaches the target?
Carryover cooking: the internal temperature keeps climbing roughly 3–5°F (more in a large roast) as it rests. Pulling a few degrees early and resting lands it on target instead of overcooked.