Meat Internal Temperature Guide
Poultry Safe Temp = 165°F (74°C) | Steaks = 145°F (63°C)
Steaks and chops require a 3-minute rest period after cooking to ensure food safety.
USDA Safe Temperatures
| Food Type | Target Temperature | Safety & Culinary Notes |
|---|---|---|
| Poultry (Chicken, Turkey, Duck) | 74°C | Whole, pieces, or ground. Essential for salmonella safety. |
| Ground Meats (Beef, Pork, Lamb) | 71°C | Hamburgers, meatballs, sausages. |
| Beef, Pork, Lamb (Medium Rare) | 63°C | Steaks, chops, roasts. Requires 3-minute rest time. |
| Beef, Pork, Lamb (Medium) | 71°C | Traditional recipe finish. |
| Beef, Pork, Lamb (Well Done) | 77°C | Fully cooked through. |
| Seafood (Fish, Shellfish) | 63°C | Or cook until flesh is opaque and flakes easily. |