Cooking meat to the correct internal temperature is crucial for both food safety and achieving the best flavor and texture. Whether you’re grilling steaks, roasting a chicken, or slow-cooking pork, knowing the right temperature ensures that your food is safe to eat and deliciously cooked every time. This Meat Temp Guide provides you with essential information to cook all types of meat to perfection.
Why Meat Temperature Matters
Using a food thermometer is not just for professional chefs; it’s the most reliable way for anyone to ensure food safety at home. Raw meat can contain harmful bacteria that are only killed when the meat reaches a specific internal temperature. Visually checking meat is often unreliable, and guessing can lead to undercooked or overcooked results. A food thermometer takes the guesswork out of cooking, giving you confidence and peace of mind.
Safe Minimum Internal Temperatures for Meat
This comprehensive meat temp guide outlines the safe minimum internal temperatures for various types of meat, poultry, seafood, and egg dishes. Always use a food thermometer to check the temperature at the thickest part of the meat, avoiding bone. Remember to clean your thermometer with hot, soapy water after each use to prevent cross-contamination.
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). It’s important to allow a rest time of 3 minutes after removing the meat from the heat. This rest period allows the temperature to equalize and the juices to redistribute, resulting in a more tender and flavorful final product.
Ground meat, including ground beef, bison, veal, goat, and lamb, as well as sausage, should be cooked to a higher internal temperature of 160°F (71°C). There is no rest time required for ground meats.
Pork
Pork, including steaks, roasts, and chops, should reach a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest time. Ground pork and sausage also need to be cooked to 160°F (71°C) with no rest time.
Chicken, Turkey, and Poultry
Poultry, including chicken, turkey, and other birds, requires a higher minimum internal temperature for safety. All parts of the poultry – whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing cooked inside the poultry – must reach 165°F (74°C). Ensure you check the temperature in the thickest part of the thigh or breast, and for stuffed poultry, check the temperature of the stuffing as well.
Eggs and Egg Dishes
Raw eggs should be cooked until both the yolk and white are firm. Egg dishes like frittatas and quiches should reach an internal temperature of 160°F (71°C). Casseroles containing meat and poultry also need to reach 165°F (74°C) to ensure food safety.
Ham
For raw ham, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest time. Precooked ham that you are reheating should reach 165°F (74°C). However, note that cooked hams packaged in USDA-inspected plants only need to be reheated to 140°F (60°C).
Seafood
Fish, including fillets and whole fish like salmon, tuna, tilapia, pollock, bass, cod, catfish, and trout, should be cooked to 145°F (63°C) or until the flesh is no longer translucent and easily flakes with a fork.
Shrimp, lobster, crab, and scallops should be cooked until the flesh is pearly or white and opaque. Clams, oysters, and mussels are done when their shells open during cooking. Discard any shellfish that do not open.
Leftovers and Casseroles
When reheating leftovers of any type or cooking casseroles, ensure they reach an internal temperature of 165°F (74°C).
Meat Temperature Chart for Quick Reference
| Food | Type | Internal Temperature (°F/°C) | Rest Time |
|---|---|---|---|
| Beef, Bison, Veal, Goat, and Lamb | Steaks, Roasts, Chops | 145°F (63°C) | 3 minutes |
| Ground Meat and Sausage | 160°F (71°C) | None | |
| Casseroles | Meat and Meatless | 165°F (74°C) | None |
| Chicken, Turkey, and Other Poultry | All Parts, Ground, Stuffing | 165°F (74°C) | None |
| Eggs | Raw Eggs | Cook until firm | None |
| Egg Dishes | Frittata, Quiche | 160°F (71°C) | None |
| Casseroles | Meat and Poultry | 165°F (74°C) | None |
| Ham | Raw Ham | 145°F (63°C) | 3 minutes |
| Precooked Ham (reheat) | 165°F (74°C) (140°F/60°C USDA) | None | |
| Leftovers | Any Type | 165°F (74°C) | None |
| Pork | Steaks, Roasts, Chops | 145°F (63°C) | 3 minutes |
| Ground Meat and Sausage | 160°F (71°C) | None | |
| Rabbit and Venison | Wild or Farm-Raised | 160°F (71°C) | None |
| Seafood | Fish (whole or filet) | 145°F (63°C) or flaky | None |
| Shrimp, Lobster, Crab, Scallops | Pearly/White & Opaque | None | |
| Clams, Oysters, Mussels | Shells Open | None |
Cook with Confidence
By using this meat temp guide and a reliable food thermometer, you can confidently cook meat to safe and delicious temperatures every time. Enjoy your perfectly cooked meals and the peace of mind that comes with knowing you’re serving safe food. Always prioritize food safety and remember: when in doubt, check the temperature!
