According to USDA guidance, cook poultry to 165 °F (74 °C), ground beef, pork and lamb to 160 °F (71 °C), and whole cuts of beef, pork, veal and lamb (steaks, roasts and chops) to 145 °F (63 °C) with a three-minute rest. Fish should reach 145 °F (63 °C), and leftovers and casseroles 165 °F (74 °C). Measure in the thickest part, away from bone, with an instant-read thermometer.
A thermometer is the only reliable way to know meat is safely cooked. Here are the USDA’s safe minimum internal temperatures.
Safe minimum internal temperatures
| Food | Temperature | Rest |
|---|---|---|
| Poultry (whole, parts, ground) | 165 °F / 74 °C | None required |
| Ground beef, pork, veal, lamb | 160 °F / 71 °C | None required |
| Beef, pork, veal, lamb steaks, roasts, chops | 145 °F / 63 °C | 3 minutes |
| Fish and shellfish | 145 °F / 63 °C | None required |
| Egg dishes | 160 °F / 71 °C | None required |
| Leftovers and casseroles | 165 °F / 74 °C | None required |
| Fresh or raw ham | 145 °F / 63 °C | 3 minutes |
These are safety minimums. Many cooks take steaks and roasts higher for preferred doneness.
How to use a meat thermometer
- Insert the probe into the thickest part, away from bone, fat and gristle.
- For thin cuts, insert from the side.
- For whole poultry, check the thickest part of the breast and the inner thigh.
- Wash the probe with hot soapy water between uses.
Types of thermometer
| Type | Best for |
|---|---|
| Instant-read digital | Fast checks on everything |
| Leave-in probe (wired or wireless) | Roasts, smoking, oven cooking |
| Oven-safe dial | Budget roasting |
Look for fast readings (a few seconds), a backlit display and a way to check calibration.
Carryover cooking
Large roasts keep rising a few degrees while resting. Remove them slightly early if you’re aiming for a specific doneness above the safe minimum.
Common questions
What temperature should chicken be cooked to?
165 °F (74 °C) in the thickest part, including whole birds, breasts, thighs, wings and ground poultry.
Is pork safe at 145 °F?
Yes. USDA guidance says whole cuts of pork are safe at 145 °F (63 °C) followed by a three-minute rest. Ground pork should reach 160 °F (71 °C).
Where do I put the thermometer?
In the thickest part of the meat, away from bone, fat and gristle. For thin cuts, insert from the side.