This meat cooking temperatures chart lists safe minimum internal temperatures (USDA) for cooked meat, poultry and fish — measured with a food thermometer in the thickest part.
| Food | °F | °C |
|---|---|---|
| Beef, lamb (steaks/roasts) — medium-rare | 145 | 63 |
| Beef, lamb — medium | 160 | 71 |
| Ground meat (beef, pork, lamb) | 160 | 71 |
| Pork (chops, roasts) | 145 | 63 |
| Poultry (chicken, turkey) | 165 | 74 |
| Ground poultry | 165 | 74 |
| Fish & shellfish | 145 | 63 |
| Egg dishes | 160 | 71 |
| Leftovers / casseroles | 165 | 74 |
Let beef, pork and lamb rest 3 minutes after cooking. Poultry must always reach 165°F (74°C).