Internal Temperature Guide
Complete reference for safe cooking temperatures. Follow USDA guidelines to ensure food safety and achieve perfect doneness every time.
Quick Reference Chart
| Food Type | Minimum Safe Temp | Rest Time |
|---|---|---|
| Ground Meat & Meat Mixtures | 71°C (160°F) | None required |
| Beef, Pork, Lamb & Veal (steaks, chops, roasts) | 63°C (145°F) | 3 minutes |
| Poultry (chicken, turkey, duck) | 74°C (165°F) | None required |
| Fish & Shellfish | 63°C (145°F) | None required |
Beef
Steak
Category: Beef
Includes:
Beef SteakBeef Ribeye SteakBeef TenderloinBeef SirloinBeef T-BoneBeef Strip SteakBeef New York Strip
| Doneness | Temperature | Description |
|---|---|---|
Rare | 120°F 50°C | Cool red center, very soft texture ⚠️ Not recommended for ground beef or pregnant women |
Medium Rare | 130°F 55°C | Warm red center, tender and juicy ⚠️ Most popular doneness for steaks |
Medium | 140°F 60°C | Warm pink center, slightly firmer texture |
Medium Well | 150°F 65°C | Light pink center, firm texture |
Well Done | 160°F 70°C | Brown throughout, firm texture |
Ground
Category: Beef
Includes:
Ground BeefHamburger PattiesMeatballsMeatloaf
| Doneness | Temperature | Description |
|---|---|---|
Safe | 160°F 70°C | Brown throughout, no pink remaining ⚠️ USDA recommended minimum - never eat undercooked ground beef |
Pork
Cuts
Category: Pork
Includes:
Pork TenderloinPork ChopsPork LoinPork Shoulder
| Doneness | Temperature | Description |
|---|---|---|
Safe | 145°F 65°C | Slightly pink center is acceptable ⚠️ USDA updated guidelines - slight pink is safe with 3-minute rest |
Well Done | 160°F 70°C | No pink remaining, fully cooked through |
Lamb
Cuts
Category: Lamb
Includes:
Lamb ChopsLeg of LambLamb ShoulderRack of Lamb
| Doneness | Temperature | Description |
|---|---|---|
Medium Rare | 135°F 55°C | Warm red center, tender and flavorful ⚠️ Recommended doneness for optimal flavor |
Medium | 145°F 65°C | Pink center, slightly firmer texture |
Well Done | 160°F 70°C | Brown throughout, firm texture |
Chicken
All
Category: Chicken
Includes:
Chicken BreastChicken ThighsWhole ChickenChicken WingsGround Chicken
| Doneness | Temperature | Description |
|---|---|---|
Safe | 165°F 75°C | No pink remaining, juices run clear ⚠️ USDA required minimum - check thickest part |
Turkey
All
Category: Turkey
Includes:
Turkey BreastWhole TurkeyTurkey ThighsGround Turkey
| Doneness | Temperature | Description |
|---|---|---|
Safe | 165°F 75°C | No pink remaining, juices run clear ⚠️ Check both breast and thigh for whole turkey |
Duck
Breast
Category: Duck
Includes:
Duck BreastDuck Legs
| Doneness | Temperature | Description |
|---|---|---|
Medium Rare | 135°F 55°C | Slightly pink center, rich flavor ⚠️ Duck breast can be served medium-rare unlike other poultry |
Medium | 145°F 65°C | Light pink center, tender texture |
Well Done | 165°F 75°C | No pink remaining, fully cooked |
Fish
General
Category: Fish
Includes:
SalmonCodHalibutMahi-MahiSnapper
| Doneness | Temperature | Description |
|---|---|---|
Safe | 145°F 65°C | Flesh flakes easily, opaque throughout ⚠️ Fish should flake easily with a fork |
Tuna
Steak
Category: Tuna
Includes:
Tuna SteakAhi TunaYellowfin Tuna
| Doneness | Temperature | Description |
|---|---|---|
Rare | 120°F 50°C | Red center, seared exterior ⚠️ Use sushi-grade tuna only for rare preparation |
Medium Rare | 130°F 55°C | Pink center, warm throughout |
Well Done | 145°F 65°C | Opaque throughout, flakes easily |
Shellfish
All
Category: Shellfish
Includes:
ShrimpLobsterCrabScallopsMusselsClams
| Doneness | Temperature | Description |
|---|---|---|
Safe | 165°F 75°C | Opaque and firm, shells open (for mussels/clams) ⚠️ Shrimp should be pink and opaque, scallops should be opaque |
Food Safety Guidelines
🌡️ Temperature Measurement Tips
- • Always use a reliable instant-read thermometer
- • Insert thermometer into the thickest part of the meat
- • Avoid touching bone, fat, or gristle when measuring
- • Clean thermometer between uses to prevent cross-contamination
- • Allow meat to rest after cooking - temperature will continue to rise
⏱️ Recommended Resting Times
Small cuts (steaks, chops):
3-5 minutes
Large roasts:
10-20 minutes
Whole turkey/chicken:
15-30 minutes
🔥 Carryover Cooking
Temperature continues to rise during resting
Small cuts:
2-5°F (1-3°C)
Large roasts:
5-10°F (3-6°C)
⚠️ Important Food Safety Notice
These temperatures are based on USDA guidelines for food safety. Always use a calibrated instant-read thermometer and follow proper food handling practices. When in doubt, cook to higher temperatures. This guide is for reference only and does not replace professional food safety training.