Internal Temperature for Food
A food thermometer tells you whether a food has reached its safe minimum internal temperature. Oven settings, grill heat, cooking time and color are not substitutes for a reading inside the food. Use the chart below for everyday cooking, then follow any product-specific instructions. Further down you'll find steak doneness temperatures, carryover cooking, tips for ribs and roasts, and how to season each protein.
Season it right
Temperature makes food safe. Seasoning makes it worth eating. Our variety packs give you four matched blends for each protein, so there's always the right rub in the cabinet.
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Safe minimum internal temperatures
| Food | Minimum temperature | Rest or other instruction |
|---|---|---|
| Beef, pork, veal, lamb: steaks, chops and roasts | 145°F (63°C) | Rest at least 3 minutes before carving or eating |
| Ground beef, pork, veal and lamb | 160°F (71°C) | Check the center of the patty or mixture |
| Chicken, turkey and other poultry, including ground poultry | 165°F (74°C) | Check multiple thick areas |
| Fish fillets or whole fish | 145°F (63°C) | Check the thickest flesh |
| Egg dishes | 160°F (71°C) | For casseroles, use the casserole guidance below |
| Casseroles and reheated leftovers | 165°F (74°C) | Check several places, especially after microwave heating |
| Raw ham | 145°F (63°C) | Rest at least 3 minutes |
| Reheated cooked ham | 165°F (74°C) | USDA-inspected plant-packaged cooked ham may be reheated to 140°F (60°C); follow its label |
For shell eggs, cook until yolks and whites are firm. For shrimp, lobster, crab and scallops, cook until the flesh is pearly or white and opaque. Clams, mussels and oysters should open during cooking.
Source: FoodSafety.gov's safe minimum internal temperature chart.
Where to put the thermometer
- Insert the sensing area into the thickest part, away from bone, fat and gristle. Follow your thermometer's instructions for the required depth.
- For a thin burger or chop, insert from the side so the sensing area reaches the center.
- Check more than one piece and more than one location. A reading from the smallest piece does not establish that the largest is ready.
- For a whole bird, check the thickest breast and the innermost thigh and wing without touching bone.
- Clean the probe between checks, especially after a reading shows food is not yet fully cooked.
Choosing and checking your thermometer
- Instant-read digital thermometers give a reading in a few seconds and are the most useful everyday tool.
- Leave-in probe thermometers stay in a roast, turkey or smoker brisket and alert you when the target is reached, so you don't have to keep opening the oven or lid.
- Check accuracy in a glass of ice water with a little water added. A good thermometer reads about 32°F (0°C). Recalibrate or replace one that's off.
Steak and roast doneness temperatures
Many cooks pull beef and lamb at a target for doneness. The 145°F minimum with a 3-minute rest is the federal safety guidance for whole cuts; the lower temperatures below are common preferences for texture, and they are your choice to make. Ground meat is different and should always reach 160°F.
| Doneness | Final temperature after resting | What it looks like |
|---|---|---|
| Rare | about 125°F | Cool to warm red center |
| Medium-rare | about 130 to 135°F | Warm red-pink center |
| Medium | about 140 to 145°F | Pink center |
| Medium-well | about 150 to 155°F | Slight pink |
| Well done | 160°F and up | Little or no pink |
Carryover cooking
Meat keeps cooking after it leaves the heat. A steak may rise 3 to 5°F while it rests, and a large roast such as a prime rib can rise 5 to 10°F. Pull it a little before your target and let it rest. The rest also lets juices settle, so less ends up on the cutting board.
Safe temperature and tender texture are different checks
A pork chop can be ready at 145°F with the required rest, while ribs or a shoulder usually need more cooking for tenderness. Collagen-rich cuts can meet the safe minimum while still feeling tough. Use a recipe suited to the cut and check tenderness in addition to the thermometer.
| Cut | Typical temperature for tenderness | Tip |
|---|---|---|
| Pork ribs | about 195 to 203°F | Ribs bend and the surface cracks when lifted. See smoking ribs with the 3-2-1 method. |
| Pork shoulder for pulling | about 195 to 205°F | A probe slides in with little resistance. |
| Beef brisket | about 195 to 205°F | Probe-tender in the thickest part of the flat. |
| Pot roast (chuck) | about 195 to 205°F | Braise until it pulls apart with a fork. |
| Chicken thighs and wings | about 175 to 185°F | Dark meat is safe at 165°F but turns more tender with extra cooking. |
Ground meat has different guidance from whole steak. Do not apply a steak's preferred doneness to a hamburger. Likewise, chicken is not served using a medium-steak temperature.
Why time alone can mislead
Thickness, starting temperature, bone, pan size and appliance performance change the cooking time. Begin checking near the recipe's estimate, then continue until the required reading is reached. Rest time is part of the instruction for whole beef and pork cuts; do not skip it because the surface looks done.
Seasoning while you cook
Apply seasoning with a clean spoon or portion it before handling raw meat. Reserve a clean portion for finishing. Use temperature to judge cooking separately from seasoning and browning. Blends with sugar, such as Brown Sugar Pork Rub or Honey BBQ Pork Rub, brown fast, so use moderate or indirect heat and check the inside rather than the color of the crust.
| Protein | Target | Seasonings to try |
|---|---|---|
| Steak | 145°F minimum with rest, or your preferred doneness | Classic Steak, Rustic Steak Rub, Ancho Steak |
| Prime rib and beef roasts | 145°F minimum with rest, or your preferred doneness | Prime Rib Rub, Beef Pot Roast |
| Burgers | 160°F | Three Pepper Hamburger |
| Chicken | 165°F | Original Chicken, Cajun Chicken, Lemon Pepper Chicken |
| Pork chops and tenderloin | 145°F with rest | Lemon Garlic Pork, Hot and Sweet Pork Rub |
| Lamb | 145°F minimum with rest | Lamb Meat Rub |
| Venison | 145°F for steaks with rest, 160°F ground | Mike's Venison Seasoning |
| Fish and salmon | 145°F, or until it flakes | Salmon Rub, Seafood Rub |
| Shrimp | Pearly and opaque | BBQ Shrimp Rub, Cajun Seafood |
Leftovers and holding food
- Refrigerate cooked food within 2 hours, or within 1 hour if it's above 90°F outside.
- Divide large amounts into shallow containers so they cool quickly.
- Reheat leftovers to 165°F, and bring sauces, soups and gravies to a boil.
- Keep hot food at 140°F or above on a buffet, and cold food at 40°F or below.
Frequently asked questions
Why is pork 145°F now instead of 160°F?
In 2011 the USDA lowered the guidance for whole cuts of pork to 145°F with a 3-minute rest. Ground pork is still 160°F.
Is it safe if chicken juice is clear?
Color and clear juices are not reliable. Use a thermometer and look for 165°F in the thickest part.
Should I rest chicken?
There's no required rest for poultry once it reaches 165°F, but 5 to 10 minutes keeps it juicier.
Do I measure before or after resting?
For beef, pork, veal and lamb, the 145°F reading is followed by the 3-minute rest. For doneness preferences, aim for the final temperature after carryover.
Explore more from Savu Birra
Browse our chicken, pork and beef blends, and read Types of Ribs, Making the Perfect Hamburger and the beef, steak and game seasoning guide.
