Meat Cooking Temperature Guide
Safe internal temperatures with USDA recommended minimums
Rare
Medium-Rare
Medium
Medium-Well
Well-Done
USDA USDA Minimum
| Doneness | °F | °C | Description |
|---|
| Rare | 125°F | 52°C | Cool red center |
| Medium-Rare | 135°F | 57°C | Warm red center |
| MediumUSDA | 145°F | 63°C | Warm pink center + 3 min rest |
| Medium-Well | 150°F | 66°C | Slightly pink center |
| Well-Done | 160°F | 71°C | No pink, fully cooked |
| Doneness | °F | °C | Description |
|---|
| Medium-Rare | 135°F | 57°C | Slightly pink, juicy |
| MediumUSDA | 145°F | 63°C | Light pink center + 3 min rest |
| Well-Done | 160°F | 71°C | No pink |
| Cut | °F | °C | Notes |
|---|
| BreastUSDA | 165°F | 74°C | No pink, juices run clear |
| Thigh / DrumstickUSDA | 165°F | 74°C | Best at 175-180°F for tender dark meat |
| Whole BirdUSDA | 165°F | 74°C | Measure at thickest part of thigh |
| WingsUSDA | 165°F | 74°C | Crispy skin at higher temps |
All poultry must reach 165°F (74°C) minimum. No exceptions.
| Cut | °F | °C | Notes |
|---|
| BreastUSDA | 165°F | 74°C | Remove at 160°F, carryover to 165°F |
| ThighUSDA | 165°F | 74°C | Best at 175-180°F for tenderness |
| Whole BirdUSDA | 165°F | 74°C | Check breast and thigh separately |
| Stuffing (inside bird)USDA | 165°F | 74°C | Must reach safe temp independently |
| Doneness | °F | °C | Description |
|---|
| Rare | 125°F | 52°C | Cool red center |
| Medium-Rare | 135°F | 57°C | Warm red center |
| MediumUSDA | 145°F | 63°C | Pink center + 3 min rest |
| Medium-Well | 150°F | 66°C | Slightly pink |
| Well-Done | 160°F | 71°C | No pink |
| Type | °F | °C | Notes |
|---|
| Fin Fish (salmon, cod, etc.)USDA | 145°F | 63°C | Flesh is opaque, flakes easily |
| Tuna / Swordfish (seared) | 125°F | 52°C | Rare center acceptable for fresh fish |
| Shrimp & Lobster | 145°F | 63°C | Flesh is pearly/opaque |
| Scallops | 130°F | 54°C | Translucent center OK |
| Clams, Mussels, Oysters | — | Cook until shells open |
| Type | °F | °C | Notes |
|---|
| Ground Beef / Pork / LambUSDA | 160°F | 71°C | No pink remaining; higher than steaks |
| Ground Chicken / TurkeyUSDA | 165°F | 74°C | All ground poultry must reach 165°F |
Ground meats require higher temperatures than whole cuts because bacteria can be mixed throughout during processing.
| Category | Minimum °F | Minimum °C | Rest Time |
|---|
| Beef, Pork, Lamb, Veal (steaks/roasts) | 145°F | 63°C | 3 minutes |
| Ground Meat (beef, pork, lamb) | 160°F | 71°C | None required |
| All Poultry (whole, parts, ground) | 165°F | 74°C | None required |
| Fish & Shellfish | 145°F | 63°C | None required |
| Leftovers & Casseroles | 165°F | 74°C | None required |
| Ham (fresh or smoked, uncooked) | 145°F | 63°C | 3 minutes |
| Ham (fully cooked, reheating) | 140°F | 60°C | None required |