Ensuring your meat is cooked to the correct internal temperature is crucial for food safety and achieving the best flavor and texture. Using a food thermometer is the most reliable way to determine if meat has reached a safe minimum internal temperature, eliminating harmful bacteria and preventing foodborne illnesses. Different types of meat require different temperatures to be safely cooked. This Meat Temperature Guide provides essential information to help you cook beef, pork, poultry, seafood, and more to perfection every time.
Safe Cooking Temperatures for Different Types of Meat
To ensure food safety, it’s important to understand the recommended internal temperatures for various meats. Always use a food thermometer to check the temperature at the thickest part of the meat, avoiding bone.
Beef, Veal, Lamb, and Goat
For steaks, roasts, and chops of beef, bison, veal, goat, and lamb, the safe minimum internal temperature is 145°F (63°C). Remember to allow a rest time of 3 minutes after cooking.
- Steaks, Roasts, Chops: 145°F (63°C) with a 3-minute rest
- Ground Meat and Sausage: 160°F (71°C)
- Casseroles (with meat): 165°F (74°C)
Pork and Ham
Pork, including steaks, roasts, and chops, should also reach a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest.
- Steaks, Roasts, Chops: 145°F (63°C) with a 3-minute rest
- Ground Meat and Sausage: 160°F (71°C)
- Raw Ham: 145°F (63°C) with a 3-minute rest
- Precooked Ham (to reheat): 165°F (74°C). Note: For cooked hams from USDA-inspected plants, reheat to 140°F (60°C).
Poultry: Chicken, Turkey, and More
Poultry, including chicken, turkey, and other birds, requires a higher internal temperature to ensure safety. All parts of the poultry, including whole birds, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing cooked inside poultry, must reach 165°F (74°C).
- All Poultry (whole, parts, ground): 165°F (74°C)
Seafood: Fish and Shellfish
Seafood also has specific temperature guidelines.
- Fish (whole or filet): 145°F (63°C) or cook until the flesh is no longer translucent and separates easily with a fork. Examples include salmon, tuna, tilapia, cod, and catfish.
- Shrimp, Lobster, Crab, Scallops: Cook until the flesh is pearly or white and opaque.
- Clams, Oysters, Mussels: Cook until the shells open during cooking.
Eggs, Leftovers, and Other Dishes
- Eggs: Cook until both yolk and white are firm.
- Egg Dishes (frittata, quiche): 160°F (71°C)
- Casseroles (meatless): 165°F (74°C)
- Leftovers (any type): 165°F (74°C)
By using this comprehensive meat temperature guide and a reliable food thermometer, you can confidently cook meat to safe temperatures while ensuring delicious and satisfying meals every time. Always prioritize food safety to protect yourself and your family from foodborne illness.
