Meat Temperature Chart: Safe Internal Temps for Chicken, Beef and Fish
Internal temperature chart for chicken, turkey, beef, pork, lamb, ground meat and fish, with doneness levels for steak and how to use a thermometer.
By Ayoub Farid · · 2 min read
A thermometer is the most reliable way to cook meat that is both safe and juicy. Times in recipes are estimates: ovens, pans and cuts vary. Temperatures don't lie.
Safe minimum internal temperatures
Based on widely used US food-safety guidance (USDA). Check your local authority's recommendations.
| Food | °F | °C |
|---|---|---|
| Poultry (chicken, turkey, duck), whole or pieces, ground | 165 | 74 |
| Ground beef, pork, lamb | 160 | 71 |
| Beef, pork, lamb, veal steaks, chops and roasts | 145 + 3 min rest | 63 + 3 min rest |
| Fish and shellfish | 145 | 63 |
| Egg dishes | 160 | 71 |
| Leftovers and casseroles (reheated) | 165 | 74 |
Doneness for beef and lamb steaks and roasts
Many people prefer beef and lamb below 63 °C for texture; these are common doneness targets (final temperature after resting):
| Doneness | °F | °C |
|---|---|---|
| Rare | 120–125 | 49–52 |
| Medium-rare | 130–135 | 54–57 |
| Medium | 140–145 | 60–63 |
| Medium-well | 150–155 | 66–68 |
| Well done | 160+ | 71+ |
Lower temperatures than the safety guidance carry more risk, particularly for vulnerable people. Ground meat should always be cooked through.
How to use a meat thermometer
- Insert into the thickest part, avoiding bone, fat and gristle.
- For whole poultry, check the thickest part of the thigh and the breast.
- For thin cuts, insert from the side.
- Remove meat a few degrees early for carryover cooking (see how long to rest meat), as long as the final temperature reaches your target.
Pork
Modern guidance allows pork chops and roasts at 63 °C (145 °F) with a rest, which may leave a little pink. Ground pork and sausages should reach 71 °C (160 °F).
Fish cues
Fish is done when it's opaque and flakes easily, around 63 °C (145 °F). Salmon is often enjoyed slightly lower by preference.
Add temperatures to your recipes
When you import a recipe into SmartChef AI, add the target temperature to the relevant step ("until 74 °C in the thickest part"). It's the single best upgrade for chicken recipes. See chicken breast recipes.
Choosing a thermometer
An instant-read digital thermometer is the most useful for everyday cooking: it reads in a few seconds and works for steaks, chicken and bread. A leave-in probe with a display outside the oven is ideal for roasts and turkey. Check accuracy occasionally in ice water (it should read 0 °C / 32 °F).
Frequently asked questions
What temperature should chicken be cooked to?
74 °C (165 °F) in the thickest part.
What temperature is medium-rare steak?
About 54–57 °C (130–135 °F) after resting.
Can I eat pork slightly pink?
Whole cuts of pork cooked to 63 °C (145 °F) and rested 3 minutes are considered safe by USDA guidance, even if slightly pink.
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