Cooking meat to the right internal temperature is the surest way to serve food that is both safe and delicious. Insert your thermometer into the thickest part of the meat, away from bone, fat, and gristle, and cook to the temperatures below.
Safe Minimum Internal Temperatures
| Meat | Safe Internal Temperature | Notes |
|---|---|---|
| Beef steaks & roasts | 145°F (63°C) | Rest 3 minutes before carving or serving |
| Ground beef | 160°F (71°C) | Cook until no pink remains |
| Pork chops & roasts | 145°F (63°C) | Rest 3 minutes before carving or serving |
| Ground pork | 160°F (71°C) | Cook until no pink remains |
| Chicken & turkey (whole) | 165°F (74°C) | Check the inner thigh, away from the bone |
| Chicken & turkey (pieces) | 165°F (74°C) | Check the thickest part of each piece |
| Ground chicken & turkey | 165°F (74°C) | Cook until no pink remains |
| Fish & shellfish | 145°F (63°C) | Fish should flake easily; shellfish until opaque and firm |
| Ham, fresh or smoked | 145°F (63°C) | Rest 3 minutes before carving or serving |
| Ham, pre-cooked | 165°F (74°C) | Reheat thoroughly before serving |
| Lamb | 145°F (63°C) | Rest 3 minutes before carving or serving |
| Leftovers | 165°F (74°C) | Reheat until steaming hot throughout |
Beef Steak Doneness Guide
For steaks, the safe minimum is 145°F, but many people prefer their steak cooked to a specific doneness. Pull the steak off the heat a few degrees before your target temperature — the temperature keeps rising as it rests.
- 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 (71°C) — cooked throughout
Why You Should Rest Meat
After cooking, let steaks, roasts, chops, and ham rest for at least 3 minutes. During the rest, the temperature continues to rise a few degrees (carryover cooking), which helps the meat reach its safe temperature, and the juices redistribute for a more tender result.
These temperatures are general guidance based on widely published food-safety recommendations. Always follow the guidance of your local food-safety authority and your thermometer manufacturer’s instructions.