Safe Internal Meat Temperatures: Complete Cooking Guide
Knowing when meat is properly cooked is one of the most important kitchen skills you can have — both for food safety and for getting the right texture. The only reliable way to know is with a meat thermometer. Here's exactly what temperature you're looking for.
Note: These temperatures are based on USDA guidelines and are for informational purposes only. Always use a calibrated meat thermometer to verify doneness.
Internal Temperature Chart by Meat
| Meat | Safe Temp (°F) | Safe Temp (°C) | Notes |
|---|---|---|---|
| Chicken (whole) | 165°F | 74°C | Check thickest part of thigh |
| Chicken (breast) | 165°F | 74°C | No pink, juices run clear |
| Ground chicken/turkey | 165°F | 74°C | Throughout |
| Turkey (whole) | 165°F | 74°C | Check thigh, not stuffing |
| Beef (steaks, roasts) | 145°F | 63°C | Medium-rare; rest 3 min |
| Ground beef | 160°F | 71°C | No pink inside |
| Pork (chops, roasts) | 145°F | 63°C | Slight pink is safe; rest 3 min |
| Ground pork | 160°F | 71°C | Throughout |
| Ham (fresh) | 145°F | 63°C | Rest 3 min |
| Ham (precooked) | 140°F | 60°C | Just reheat through |
| Fish (all types) | 145°F | 63°C | Flesh should be opaque, flaky |
| Shrimp/Lobster | 145°F | 63°C | Flesh should be pearly/white |
| Lamb (chops, roasts) | 145°F | 63°C | Rest 3 min |
| Ground lamb | 160°F | 71°C | Throughout |
Steak Doneness Guide
| Doneness | °F | °C | Description |
|---|---|---|---|
| Rare | 125°F | 52°C | Cool red center |
| Medium-Rare | 135°F | 57°C | Warm red center |
| Medium | 145°F | 63°C | Warm pink center |
| Medium-Well | 155°F | 68°C | Slightly pink center |
| Well Done | 165°F | 74°C | No pink |
Why Resting Time Matters
When you take meat off the heat, its internal temperature continues to rise for a few minutes — this is called carryover cooking. For steaks and roasts, remove from heat about 5°F below your target temperature and let it rest for 3–5 minutes (larger cuts need longer rest). This also allows juices to redistribute so the meat stays moist when cut.
The Right Thermometer
An instant-read digital thermometer is the most useful tool here. Insert it into the thickest part of the meat, away from bone, fat, or gristle. For thin cuts like chicken breasts, insert from the side to get a reading through the center.
Related Tools
Need to figure out how long to cook your meat? Use our Cooking Time Calculator for times based on weight and cut.