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How hot does meat need to get before it is safe to eat? These are the USDA safe minimum internal temperatures for beef, pork, lamb, poultry, seafood, eggs and leftovers, with the rest times, plus the doneness temperatures cooks use for rare to well-done steaks and roasts.
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USDA safe minimum internal temperatures, plus the doneness temperatures cooks use.
| Food | Safe minimum | Rest time | Notes |
|---|---|---|---|
| Steaks, roasts and chops | 145 F (63 C) | 3 minutes | Beef, pork, lamb, veal, goat, bison |
| Ground meat and sausage | 160 F (71 C) | None | Burgers, meatballs, meatloaf, fresh sausage |
| Fresh or raw ham | 145 F (63 C) | 3 minutes | Uncooked, uncured ham |
| Precooked ham, to reheat | 165 F (74 C) | None | 140 F (60 C) if packaged in a USDA-inspected plant |
| Rabbit and venison | 160 F (71 C) | None | Wild or farm-raised |
| Food | Safe minimum | Rest time | Notes |
|---|---|---|---|
| Chicken, turkey, other poultry | 165 F (74 C) | None | Whole bird, breasts, legs, thighs, wings |
| Ground poultry and sausage | 165 F (74 C) | None | Includes giblets |
| Stuffing | 165 F (74 C) | None | Cooked alone or inside the bird |
| Food | Safe minimum | Rest time | Notes |
|---|---|---|---|
| Fish (whole or fillet) | 145 F (63 C) | None | Or until flesh is opaque and flakes easily with a fork |
| Shrimp, lobster, crab | Cook until done | None | Flesh pearly or white, and opaque |
| Scallops | Cook until done | None | Flesh milky white or opaque, and firm |
| Clams, oysters, mussels | Cook until done | None | Shells open; discard any that do not |
| Egg dishes | 160 F (71 C) | None | Quiche, frittata, casseroles; fried eggs until yolk and white are firm |
| Leftovers and casseroles | 165 F (74 C) | None | Reheat any leftover to 165 F |
| Doneness | Pull from heat at | What it looks like |
|---|---|---|
| Rare | 120-125 F (49-52 C) | Cool red centre |
| Medium rare | 130-135 F (54-57 C) | Warm red centre |
| Medium | 140-145 F (60-63 C) | Warm pink centre |
| Medium well | 150-155 F (66-68 C) | Slightly pink centre |
| Well done | 160 F and up (71 C+) | Little or no pink |
Doneness temperatures are common cook's guidelines for whole cuts, not USDA recommendations: rare and medium rare are below the USDA safe minimum of 145 F. Meat keeps rising 5-10 F while it rests, so cooks pull it from the heat a little early.
Measure in the thickest part, away from bone, fat and gristle. Colour alone does not tell you meat is safe.
Safe minimum temperatures and rest times as published by FoodSafety.gov and the USDA Food Safety and Inspection Service.
Decorative kitchen reference, not professional advice. Always use a food thermometer.