Do you find yourself guessing if your chicken is done or that your steak is a perfect medium-rare? Check out (and print!) our guide to food-safe cooking temperatures for meat, fish and more.
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
Cooking is a balancing act. You need to cook meat and other foods long enough to kill germs but not so long that they dry out and lose flavor. Finding that sweet spot isn’t always easy. But take a tip from the professional cooks in our Test Kitchen: Use a food thermometer to measure the internal temperature—our Test Kitchen staffers love this digital thermometer from Thermoworks.
170-175°F (76.7-79.4°C), as measured in deepest part of thigh**
Legs or thighs
170-175°F (76.7-79.4°C), as measured in deepest part of thigh**
Breast
165°F (73.9°C)
Stuffing (cooked in bird)
165°F (73.9°C)
Pork
Temperature
Chops, roasts
145°F (62.8°C)
Ham
Temperature
Fresh (raw)
145°F (62.8°C)
Precooked (to reheat)
140°F (60°C)
Egg dishes
Temperature
Egg-based entrees
160°F (71.1°C)
Custard, sauces, ice cream base
160°F (71.1°C)
Seafood
Temperature
Fin fish
Flesh should be opaque and flake easily.
Lobster, crab
Flesh should be opaque and pearly.
Scallops
Flesh should be opaque, milky white and firm.
Shrimp
Safe to eat when flesh turns pink.
Clams, oysters, mussels
Safe to eat if shells have opened during cooking. Discard any unopened shells.
Miscellaneous
Temperature
Leftovers and casseroles
165°F (73.9°C)
Microwave dishes
165°F (73.9°C)
**Poultry is safe to eat at 165° (73.9°C), but we prefer the taste and texture when the legs and thighs are cooked to 170-175° (76.7-79.4°C).
Taste of Home
Several meat temperatures are lower than we used to recommend, thanks to research into “carryover cooking.” Scientists call it that because heat “carries over” from the hot surface of a piece of meat to the cooler interior after the meat has been removed from its heat source. That’s why many professional kitchens, ours included, use temperatures slightly lower than recommended by the United States Department of Agriculture (USDA). If that’s your preference, too, we suggest you remove your meat from the oven or grill before it reaches your target temperature, then let it stand for several minutes so it can finish cooking: 5 minutes for steaks and chops all the way up to 15-20 minutes for roasts.
Important: Reduced meat temperatures aren’t for everyone. Pregnant women, infants, the very elderly and people with compromised immune systems should only eat meat that’s been cooked to the higher temperatures recommended by the USDA. But for healthy adults, many food scientists and chefs see little risk in eating meat that’s cooked to slightly lower temperatures.
Official USDA Guidelines
Product
Minimum internal temperature and rest time
Beef, pork, veal and lamb
Steaks, chops, roasts
145°F (62.8°C) and allow to rest for at least 3 minutes
Ground meats
160°F (71.1°C)
Ham, fresh or smoked (uncooked)
145°F (62.8°C) 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 (73.9°C).
All poultry (whole bird; breasts, legs, thighs, and wings; ground poultry; stuffing)
165°F (73.9°C)
Eggs
160°F (71.1°C)
Fish and shellfish
145°F (62.8°C)
Leftovers
165°F (73.9°C)
Casseroles
165°F (73.9°C)
Ribs
185°F-195°F (85°C-90.5°C)
With these guides, cooking up roasts, filets, whole birds and more should be a breeze!
Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado
Peppercorn Beef Top Loin RoastA red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen
Apple-Dijon Pork RoastThis recipe takes just minutes to assemble and is delicious. I like to serve the roast with rice, then use the tangy sauce as a gravy for both. —Cindy Steffen, Cedarburg, Wisconsin
Savory Pork RoastI love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah
Sirloin Roast with GravyThis recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado
Crown Roast of Pork with Mushroom DressingIt looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania
Herb-Crusted Prime RibPrime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California
Dijon-Rubbed Pork with Rhubarb SauceThis tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Orange-Glazed Pork LoinThis is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
California Roast LambThis recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion. —Ann Eastman, Santa Monica, California
Fruit-Pecan Pork RoastThis spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays.
-Gay Flynn, Bellevue, Nebraska
Apple-Roasted Pork with Cherry Balsamic GlazeI added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Pepper-Crusted Sirloin RoastDinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.
Easy & Elegant Tenderloin RoastI love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio
Grandma Edna's Cajun PorkMy grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. —Tonya Cline, Greenville, Ohio
Herb-Crusted Chuck RoastThis recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri
Herbed Pork Roast with GravyThe classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It’s his favorite dish! —Jean Harris, Central Point, Oregon
Crown Pork Roast with Apple-Cranberry StuffingFor something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. —Donna Goutermont, Juneau, Alaska
Roasted Beef TenderloinAn overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware
Horseradish-Encrusted Beef TenderloinWow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
Moist Cranberry Pork RoastI love to serve this tender, flavorful pork to guests. You don’t have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. —Kimberley Scasny, Douglasville, Georgia
Sunday Pork RoastMom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
