Safe Meat Cooking Temperatures: USDA Chart for Every Meat
USDA safe minimum internal temperatures
| Food | Safe minimum (°F) | Safe minimum (°C) | Rest time |
|---|---|---|---|
| All poultry (chicken, turkey, duck) | 165°F | 74°C | None required |
| Ground beef, pork, lamb | 160°F | 71°C | None required |
| Beef, pork, lamb, veal (steaks, chops, roasts) | 145°F | 63°C | 3 minutes |
| Fish and shellfish | 145°F | 63°C | None |
| Fresh ham (raw) | 145°F | 63°C | 3 minutes |
| Precooked ham (reheating) | 140°F (165°F if repackaged) | 60°C | None |
| Egg dishes / casseroles | 160°F | 71°C | None |
| Leftovers | 165°F | 74°C | None |
Doneness vs. safety for steak
| Doneness | Pull temp (°F) | Final temp (°F) |
|---|---|---|
| Rare | 115–120°F | 120–125°F |
| Medium-rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
| Medium-well | 145–150°F | 150–155°F |
| Well done | 155°F+ | 160°F+ |
Thermometer technique
Four habits of an accurate reading
- Probe the thickest part, away from bone and fat - bone conducts heat and reads high.
- Go in from the side on thin cuts like burgers.
- Check whole poultry twice: the deepest breast and the inner thigh.
- Count on carry-over. Large roasts rise another 5–10°F while resting - exactly why the USDA’s 145°F + 3-minute rest works for whole cuts.
Why the difference between ground and whole meat? Surface bacteria on a steak are killed by the sear; grinding mixes those surface bacteria all through the meat, so the interior must reach the higher 160°F.
The mistakes that ruin (or endanger) dinner
- Trusting color. Burgers brown before they are safe and safely cooked pork stays pink. Only the number matters.
- Measuring too early or too shallow. Thin probes read the surface, which can run 30°F ahead of the center.
- Skipping the rest. Cutting a roast straight off the heat loses juices and skips the carry-over that finishes the cook.
- Defrosting on the counter. The outside spends hours in the bacterial danger zone while the core thaws. Use the fridge, cold water, or the microwave.
Leftovers and the two-hour rule
Cooked food is only safe at room temperature for 2 hours - or just 1 hour when it is above 90°F (32°C) outside, picnic weather included. After that, bacteria multiply fast enough that reheating may not save you, because some toxins survive heat.
Refrigerate leftovers in shallow containers so they chill quickly (see the fridge temperature guide for the right settings), eat them within 3-4 days, and reheat to 165°F (74°C) all the way through. Soups and gravies should come back to a full boil - any oven setting works as long as the center hits the number.