Safe cooking temperatures
Chicken 165°F (74°C). Ground meat 160°F (71°C). Steaks, pork and fish 145°F (63°C).
Safe minimum internal temperatures
| Food | °F | °C | Notes |
|---|---|---|---|
| Chicken, turkey, duck (whole, pieces or ground) | 165°F | 74°C | |
| Stuffing, and dishes with poultry | 165°F | 74°C | |
| Ground beef, pork, veal and lamb | 160°F | 71°C | |
| Beef, pork, veal and lamb: steaks, chops and roasts | 145°F | 63°C | Rest 3 minutes |
| Fresh ham (raw) | 145°F | 63°C | Rest 3 minutes |
| Fish and shellfish with fins | 145°F | 63°C | Or until the flesh is opaque and flakes with a fork |
| Egg dishes: quiche, frittata, casseroles | 160°F | 71°C | |
| Leftovers and casseroles, reheated | 165°F | 74°C | |
| Fully cooked ham, reheated | 165°F | 74°C |
Steak doneness (a cook's guide, not a safety rule)
| Doneness | °F | °C |
|---|---|---|
| Rare | 120–125°F | 49–52°C |
| Medium rare | 130–135°F | 54–57°C |
| Medium | 140–145°F | 60–63°C |
| Medium well | 150–155°F | 66–68°C |
| Well done | 160°F and up | 71°C and up |
Steak is taken off the heat a few degrees below the target, because it keeps cooking as it rests. The USDA minimum for steak is 145°F (63°C), which is medium.
Questions
What temperature should chicken be cooked to?
165°F (74°C), measured in the thickest part of the meat without touching bone. This is the USDA's safe minimum for all poultry, whole or ground.
What temperature is ground beef safe at?
160°F (71°C). Ground meat needs a higher temperature than a steak, because grinding mixes surface bacteria all the way through.
What temperature is pork safe at?
145°F (63°C) for chops, loin and roasts, plus a 3-minute rest. Ground pork must reach 160°F (71°C). A little pink in a pork chop at 145°F is fine.
Is a medium-rare steak safe?
The USDA's safe minimum for steak is 145°F (63°C) with a 3-minute rest, which is medium. Many cooks serve whole steaks at 130–135°F for medium rare. That is a personal choice and below the USDA minimum. Never do it with ground beef, or with tenderised or injected cuts.
What is the danger zone for food?
The USDA calls 40–140°F (4–60°C) the danger zone, where bacteria multiply fastest. Do not leave food in it for more than 2 hours, or 1 hour when it is above 90°F (32°C).
Does resting meat matter for safety?
Yes, for whole cuts of beef, pork, veal, lamb and fresh ham. The 3-minute rest is part of the USDA's safe minimum: the temperature stays up and keeps killing bacteria. It also lets the juices settle.