Internal cooking temperature chart
USDA safe minimum internal temperatures for meat, poultry, seafood and eggs, plus the doneness temperatures cooks actually use. Check with a food thermometer in the thickest part.
Safe minimum internal temperatures
Whole cuts of beef, pork, veal and lamb need 145°F and a 3-minute rest; ground meats 160°F; all poultry 165°F.
Beef, lamb & veal
| Food | USDA minimum | Rest | Common doneness targets |
|---|---|---|---|
| Steak (beef) | 145°F 63°C | 3 min | Rare 125°F, Medium rare 135°F, Medium 145°F, Medium well 150°F |
| Ground beef & burgers | 160°F 71°C | — | — |
| Beef roast & prime rib | 145°F 63°C | 3 min | Rare 125°F, Medium rare 135°F, Medium 145°F, Medium well 150°F |
| Brisket | 145°F 63°C | 3 min | Sliceable/probe tender 203°F |
| Tri-tip | 145°F 63°C | 3 min | Medium rare 130°F, Medium 135°F |
| Filet mignon / beef tenderloin | 145°F 63°C | 3 min | Rare 125°F, Medium rare 135°F, Medium 145°F, Medium well 150°F |
| Lamb chops & leg | 145°F 63°C | 3 min | Rare 120°F, Medium rare 130°F, Medium 135°F, Medium well 145°F |
| Veal | 145°F 63°C | 3 min | Rare 120°F, Medium rare 130°F, Medium 135°F, Medium well 145°F |
Poultry
| Food | USDA minimum | Rest | Common doneness targets |
|---|---|---|---|
| Chicken breast | 165°F 74°C | — | — |
| Chicken thighs & legs | 165°F 74°C | — | Tender 175°F, Very tender 185°F, Fall-off-the-bone 195°F |
| Chicken wings | 165°F 74°C | — | Tender, juicy 175°F |
| Whole chicken | 165°F 74°C | — | Breast 165°F, Thighs 175°F |
| Turkey (whole & breast) | 165°F 74°C | — | — |
| Ground chicken & turkey (incl. turkey burgers) | 165°F 74°C | — | — |
Pork & ham
| Food | USDA minimum | Rest | Common doneness targets |
|---|---|---|---|
| Pork chops | 145°F 63°C | 3 min | Medium rare 145°F, Medium 160°F, Well done 170°F |
| Pork tenderloin | 145°F 63°C | 3 min | Medium rare 145°F, Medium 160°F, Well done 170°F |
| Pork loin roast | 145°F 63°C | 3 min | Medium rare 145°F, Medium 160°F, Well done 170°F |
| Pork shoulder / pulled pork / pork butt | 145°F 63°C | 3 min | Sliceable 175°F, Best for slicing/serving 180°F, Pullable 203°F |
| Pork ribs | 145°F 63°C | 3 min | Tender 180°F, Very tender 195°F |
| Ground pork & fresh sausage | 160°F 71°C | — | — |
| Ham (fresh vs fully cooked reheating) | 145°F 63°C | 3 min | Fully cooked ham, reheated (USDA-inspected packaging) 140°F, Fully cooked ham, repackaged or leftover 165°F |
Fish & seafood
| Food | USDA minimum | Rest | Common doneness targets |
|---|---|---|---|
| Salmon | 145°F 63°C | — | Wild salmon (silky) 120°F, Farmed salmon (firm yet silky) 125°F |
| Fish (white fish fillets) | 145°F 63°C | — | Moist, just opaque 140°F |
| Shrimp & shellfish | 145°F 63°C | — | — |
Eggs, leftovers & more
| Food | USDA minimum | Rest | Common doneness targets |
|---|---|---|---|
| Eggs & egg dishes | 160°F 71°C | — | — |
| Casseroles & leftovers (reheating) | 165°F 74°C | — | — |
| Meatloaf & meatballs | 160°F 71°C | — | — |
| Stuffing | 165°F 74°C | — | — |
| Venison & game | 160°F 71°C | — | — |
Temperatures every kitchen should know
- Refrigerator temperature: Keep at 40°F (4°C) or below.
- Freezer temperature: Keep at 0°F (-18°C) or below; food kept frozen at 0°F stays safe indefinitely, and freezer storage times are for quality only.
- Danger zone: Bacteria multiply fastest between 40°F and 140°F (4-60°C).
- Hot holding: Keep hot food at 140°F (60°C) or warmer.
- Reheating leftovers: Reheat leftovers to 165°F (74°C), checked with a food thermometer.
- 2-hour rule: Don't leave perishable food out more than 2 hours, or 1 hour when it's above 90°F (32°C).
- Leftover storage: Refrigerated leftovers keep 3-4 days; frozen leftovers are best within 3-4 months for quality.
- Rest time: Whole cuts of beef, pork, veal and lamb (and raw ham) need 145°F plus a 3-minute rest; ground meats and poultry have no rest requirement.
Sources: "Danger Zone" (40°F - 140°F) (USDA FSIS), Cold Food Storage Chart (FoodSafety.gov), Leftovers and Food Safety (USDA FSIS).