Internal Cooking Meat Temperature Guide
USDA recommended internal cooking temperatures for beef, poultry, pork, lamb, and seafood.
USDA Safe Meat Cooking Temperatures
| Meat / Poultry Cut | Safe Internal Temp (°F) | Safe Internal Temp (°C) | Mandatory Rest |
|---|---|---|---|
| Poultry (Chicken, Turkey, Duck) | 165°F | 74°C | None required |
| Ground Meats (Beef, Pork, Lamb) | 160°F | 71°C | None required |
| Beef, Pork, Veal, Lamb (Steaks, Roasts, Chops) | 145°F | 63°C | 3 minutes rest |
| Fish & Fin Shellfish | 145°F | 63°C | Until opaque |
| Leftovers & Casseroles | 165°F | 74°C | None required |
Purpose of the Safe Internal Meat Temperature Guide
Provide USDA-recommended minimum safe internal temperatures for cooking beef, pork, poultry, and seafood.
How to Use This Tool
- Select the protein type from the interactive selector.
- View minimum safe internal temperature and resting guidelines.
Input & Output Definitions
Input Parameters
- Protein Cut: Poultry, Ground Meat, Beef/Pork Steaks, Fish, Leftovers.
Calculated Outputs
- Safe Internal Temp: Target core temperature using an instant-read meat thermometer.
- Rest Time: Required resting time to allow carryover cooking and juice redistribution.
Worked Culinary Example
Scenario: Cooking chicken breast and roast pork loin.
- Chicken breast minimum safe temperature: 165°F (74°C) with no rest required.
- Pork loin minimum safe temperature: 145°F (63°C) followed by a mandatory 3-minute rest.
Result: Remove pork from heat at 145°F; remove chicken at 165°F.
Common Kitchen Mistakes to Avoid
Touching bone with thermometer probe
Bones conduct heat faster and give false high readings. Insert the probe into the center of the thickest muscle.