Best Internal Meat Temperature Guide
We’ve put together a ‘cheat sheet’ below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. We recommend using a food thermometer like our ultra-fast manual probe meat thermometer to check the internal temperature. Remember that your meat will continue to cook once removed from the heat. Allow for the increase.
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Rare: 120ºF - 125ºF / 48.9ºC - 51.6ºC
Medium-rare: 130ºF - 135ºF / 54.4ºC - 57.2ºC
Medium: 140ºF - 145ºF / 60ºC - 62.8ºC
Medium-well: 150ºF - 155ºF / 65.5ºC - 68.3ºC
Well done: 160ºF / 71.1ºC and above
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Rare: 135ºF / 57.2ºC
Medium-rare: 140ºF - 150ºF / 60ºC - 65.5ºC
Medium: 160ºF / 71.1ºC
Well-done: 165ºF / 73.9ºC and above
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Chicken: 165ºF - 175ºF / 73.9ºC - 80ºC
Turkey: 165° F - 175ºF / 73.9ºC - 80ºC
Pork: 145ºF / 62.8ºC
Ham, fully cooked (to reheat)*: 140ºF / 60ºC
Ground Poultry: 165ºF / 73.9ºC
Ground Meat: 160ºF / 71.1ºC
Fish and Shellfish: 145ºF / 62.8ºC
Eggs and Egg Dishes: 160ºF / 71.1ºC
Casseroles: 160ºF / 71.1ºC
Stuffing, dressing: 165ºF / 73.9ºC
Reheated leftovers: 165ºF / 73.9ºC
Holding temperature for cooked food: 140ºF / 60ºC