Internal Meat Temperature Chart
Avoid overcooking and undercooking disasters! Admit it. You’ve been there. Overcook it, and it’s dry. Undercook it, and it’s potentially not safe to eat. And simply hacking into a good piece of meat to see if you think it’s done doesn’t cut it. Knowing the temperatures the meat should be cooked is critical to preparing a safe and delicious meal. Use the chart below and get a good meat thermometer. It’s the only way to be safe and sure.
See the chart below for more detail.
| Product | Minimum Internal Temperature & Rest Time |
|---|---|
| Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 °F and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F |
| Ground Poultry | 165 °F |
| Ham, fresh or smoked (uncooked) | 145 °F and allow to rest for at least 3 minutes |
| Fully Cooked Ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F . |
| All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 °F |
| Eggs | 160 °F |
| Fish & Shellfish | 145 °F |
| Leftovers | 165 °F |
| Casseroles | 165 °F |
