Meat temperature chart
Pick what you are cooking, get the safe internal temperature.
What temperature should chicken be cooked to?
165 °F (73.9 °C) for all poultry — whole birds, breasts, legs, thighs, wings, ground poultry, giblets and stuffing — measured with a food thermometer.
What temperature is steak or pork done?
Beef, pork, veal and lamb steaks, chops and roasts are safe at 145 °F (62.8 °C), then rest at least 3 minutes before carving or eating.
Why is ground beef cooked hotter than steak?
Grinding mixes bacteria from the surface all through the meat, so ground beef, pork, veal and lamb need 160 °F (71.1 °C) all the way through.
What temperature for fish, eggs and leftovers?
Fish and shellfish 145 °F, eggs 160 °F, and leftovers and casseroles 165 °F.
When do I check the temperature?
Before you take the food off the heat. The USDA chart gives each minimum as measured with a food thermometer while the food is still cooking; for steaks, chops, roasts and fresh ham, then let it rest at least 3 minutes.
Can I judge doneness by color or juices?
No. USDA's chart is written in terms of temperature measured with a food thermometer, so the reading is the test, not the color of the meat or its juices.
What about a fully cooked ham?
A fully cooked ham from a USDA-inspected plant only needs reheating, to 140 °F (60.0 °C). Any other cooked ham should be reheated to 165 °F (73.9 °C). An uncooked fresh or smoked ham is cooked to 145 °F (62.8 °C) and rests for at least 3 minutes.
How do I know when fish is done?
Cook it to 145 °F (62.8 °C), or until the flesh is opaque and separates easily with a fork. Egg dishes such as quiche and frittata go to 160 °F (71.1 °C).
The chart at a glance
Whole cuts of beef, pork, veal and lamb: 145 °F (62.8 °C) with a rest of at least 3 minutes. Ground meats: 160 °F (71.1 °C). All poultry: 165 °F (73.9 °C). Eggs: 160 °F (71.1 °C). Fish and shellfish: 145 °F (62.8 °C). Leftovers and casseroles: 165 °F (73.9 °C). These are USDA minimums for safety, measured with a food thermometer.
What the rest time does
For whole cuts and fresh ham the 3-minute rest is part of the USDA recommendation, not just a cooking tip: take the meat off the heat once it reads the minimum, then leave it for at least 3 minutes before carving or eating. The chart gives no rest period for ground meat, poultry, fish, eggs or leftovers, so there the reading itself is the whole rule.
How to take the reading
Put the probe into the thickest part of the food, away from bone, fat and gristle, and wait for the number to settle. For thin cuts such as chops and patties, push the probe in from the side so the tip is in the center. For poultry check the thickest part of the breast, the innermost part of the thigh and the wing; stuffing is checked in its center and must also reach 165 °F whether it was cooked inside the bird or beside it. Clean the probe between raw and cooked food.
Common mistakes
Using the steak figure for ground beef is the most frequent one: a burger needs 160 °F (71.1 °C) all the way through, because grinding spreads surface bacteria through the meat. Reading the wrong spot is next: the probe belongs in the thickest part, not against bone or in a pocket of fat. A third is treating the oven or grill setting as the food temperature; only the thermometer tells you the internal temperature. Finally, remember that the chart is for cooking: leftovers must be reheated to 165 °F, and cooked food should be refrigerated promptly, which is a separate rule.
Sources: USDA Food Safety and Inspection Service, “Safe Minimum Internal Temperature Chart” (updated April 14, 2025); FoodSafety.gov minimum cooking temperatures chart (egg dishes, fish, casseroles). Related: chicken cooking time, pork cooking time, ham cooking time, oven temperature converter.