Food Temperature Chart for Meat, Seafood and More
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Exercise you find yourself guessing if your chicken is washed or that your steak is a perfect medium-rare? Check out (and print!) our guide to food-safe cooking temperatures for meat, fish and more.
Cooking is a balancing deed. Yous need to cook meat and other foods long enough to kill germs but not so long that they dry and lose flavor. Finding that sweetness spot isn't always piece of cake. Only take a tip from the professional person cooks in our Test Kitchen: Apply a food thermometer to mensurate the internal temperature—our Test Kitchen staffers love this digital thermometer from Thermoworks.
Learn how to use a food thermometer, then compare the results with the prophylactic temperatures listed on this page.
Test Kitchen-Recommended Temperatures
| Ground meat and meat mixtures | Temperature |
|---|---|
| Beef, pork, veal and lamb | 160°F (71.i°C) |
| Turkey, chicken | 165°F (73.ix°C) |
| Beef, veal and lamb – roasts, steaks and chops | Temperature |
| Medium-rare | 135°F (57.2°C) |
| Medium | 140°F (lx°C) |
| Medium-well | 145°F (62.viii°C) |
| Poultry | Temperature |
| Whole chicken or turkey | 170-175°F (76.7-79.4°C), as measured in deepest part of thigh** |
| Legs or thighs | 170-175°F (76.7-79.4°C), as measured in deepest part of thigh** |
| Chest | 165°F (73.9°C) |
| Stuffing (cooked in bird) | 165°F (73.nine°C) |
| Pork | Temperature |
| Chops, roasts | 145°F (62.8°C) |
| Ham | Temperature |
| Fresh (raw) | 145°F (62.viii°C) |
| Precooked (to reheat) | 140°F (lx°C) |
| Egg dishes | Temperature |
| Egg-based entrees | 160°F (71.1°C) |
| Custard, sauces, ice cream base | 160°F (71.i°C) |
| Seafood | Temperature |
| Fin fish | Mankind should be opaque and bit easily. |
| Lobster, crab | Flesh should be opaque and pearly. |
| Scallops | Flesh should be opaque, milky white and firm. |
| Shrimp | Safety to eat when mankind turns pink. |
| Clams, oysters, mussels | Safe to eat if shells have opened during cooking. Discard whatsoever unopened shells. |
| Miscellaneous | Temperature |
| Leftovers and casseroles | 165°F (73.9°C) |
| Microwave dishes | 165°F (73.9°C) |
**Poultry is safe to eat at 165° (73.9°C), but nosotros prefer the gustatory modality and texture when the legs and thighs are cooked to 170-175° (76.vii-79.4°C).
Several meat temperatures are lower than we used to recommend, cheers to enquiry into "carryover cooking." Scientists call it that because rut "carries over" from the hot surface of a piece of meat to the libation interior after the meat has been removed from its oestrus source. That'due south why many professional kitchens, ours included, employ temperatures slightly lower than recommended past the United states of america Section of Agriculture (USDA). If that'southward your preference, besides, we suggest you lot remove your meat from the oven or grill before it reaches your target temperature, and then allow it stand for several minutes and then information technology can cease cooking: 5 minutes for steaks and chops all the way up to 15-20 minutes for roasts.
Important: Reduced meat temperatures aren't for anybody. Pregnant women, infants, the very elderly and people with compromised allowed systems should only consume meat that's been cooked to the higher temperatures recommended past the USDA. But for salubrious adults, many food scientists and chefs meet lilliputian risk in eating meat that's cooked to slightly lower temperatures.
Official USDA Guidelines
| Product | Minimum internal temperature and rest fourth dimension |
|---|---|
| Beefiness, pork, veal and lamb Steaks, chops, roasts | 145°F (62.eight°C) and allow to rest for at least 3 minutes |
| Ground meats | 160°F (71.ane°C) |
| Ham, fresh or smoked (uncooked) | 145°F (62.eight°C) and let to rest for at least 3 minutes |
| Fully cooked ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140°F (sixty°C) and all others to 165°F (73.9°C). |
| All poultry (whole bird; breasts, legs, thighs, and wings; basis poultry; stuffing) | 165°F (73.9°C) |
| Eggs | 160°F (71.ane°C) |
| Fish and shellfish | 145°F (62.8°C) |
| Leftovers | 165°F (73.9°C) |
| Casseroles | 165°F (73.9°C) |
| Ribs | 185°F-195°F (85°C-90.five°C) |
With these guides, cooking upwardly roasts, filets, whole birds and more should exist a breeze!
Get started with these roasts!
Continuing Rib Roast
Want to larn how to cook rib roast? This standing rib roast recipe is practically foolproof. Care for your family to tender slices of standing rib roast or use the seasoning alloy on a different beef roast for a hearty, delicious main dish. I honey to ready this recipe for special occasions. —Lucy Meyring, Walden, Colorado
Peppercorn Beef Acme Loin Roast
A red wine sauce complements the brown saccharide rub on the roast in this inviting entree. You tin can't get wrong with this downward-abode dish!—Taste of Home Test Kitchen
Beef Tenderloin with Sauteed Vegetables
This is the well-nigh elegant, tender beef. Information technology's made the classic French mode—so easy! —cleo gonske, redding, California
Savory Pork Roast
I beloved this herbed roast and so much that I make information technology as ofttimes equally I can. Information technology's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah
Sirloin Roast with Gravy
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for whatsoever meal. —Rita Clark, Monument, Colorado
Herb-Crusted Prime Rib
Prime rib e'er makes an impression on a holiday dinner table, and it's really like shooting fish in a barrel to prepare. This roast is wonderfully flavored with a prime number rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California
Wild Rice-Stuffed Pork Loin
This recipe features wild rice and apricot stuffing tucked within a tender pork roast. —Kim Rubner, Worthington, Iowa
Apple Roasted Pork with Carmine Balsamic Glaze
I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span betwixt caramelized onions and burned ones, then pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Pepper-Crusted Sirloin Roast
Dinner guests volition exist surprised to hear that this festive entree calls for only v ingredients. Information technology's the perfect choice for serving a large group.
Easy & Elegant Tenderloin Roast
I beloved the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, table salt and pepper—just add the tenderloin and pop it in the oven. In an 60 minutes or so you've got an impressive main dish to feed a crowd. This leaves you with more than time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio
Grandma Edna's Cajun Pork
My grandma used to make this for our family on special occasions. We beloved to carry on the delicious tradition. —Tonya Cline, Greenville, Ohio
Prime Rib with Fresh Herb Sauce
Nothing says "special occasion" like a perfectly seasoned prime rib. Savory, succulent, tender, it's the perfect choice when you desire to share something truly divine. —Tonya Burkhard, Palm Coast, Florida
Herb-Crusted Chuck Roast
This recipe turns an cheap cut of beef into a delicious principal dish. I got the recipe from a family member several years agone and have made it often. —Rita Drewes, Craig, Missouri
Roasted Beef Tenderloin
An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware
Horseradish-Encrusted Beef Tenderloin
Wow friends and family unit with this tender beef encased in a gilt horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
Source: https://www.tasteofhome.com/article/food-safe-cooking-temperatures/
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