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Probe cooking temperatures
Food
Type
Internal temperature
Ground meat and meat mixtures
Beef, pork, veal, lamb
71°C / 160°F
Turkey, chicken
74°C / 165°F
*Fresh beef, veal, lamb
Steaks, roasts, chops
63°C / 145°F
Poultry
All poultry (breasts, whole
bird, legs, thighs, wings,
ground poultry, giblets, and
stuffing)
74°C / 165°F
Pork and ham
Fresh pork, including
fresh ham
63°C / 145°F
Precooked ham (to reheat)
Reheat cooked hams
packaged in USDA-
inspected plants
to 140 °F / 60 °C.
74°C / 165°F
Seafood
Fish with fins
63°C / 145°F or cook
until flesh is opaque
and separates easily
with a fork.
Any other servicing must be performed by an authorized representative.
USDA (2020) Safe Minimum Internal Temperature Chart. Food Safety and Inspection Service,
USA. Available at
https://www.fsis.usda.gov/safetempchart
[Verified 29 Sept 2020]
*Cooking with red meat
Doneness level
Expected result
Target internal
temperature
Blue-rare**
Bright red center
50°C / 120°F
Rare**
Cool red center
52°C / 125°F
Medium-rare
Warm red center
57°C / 135°F
Medium
Warm pink center
63°C / 145°F
Medium-well
Slightly pink center
66°C / 150°F
Well done
Little or no pink
71°C / 160°F
**Not recommended for lamb.
The USDA recommends cooking red meat to 145 °F / 63 °C and then resting it for at least
3 minutes. For food safety, ground red meat should be cooked to a minimum 160 °F / 71 °C.
Always check meat’s internal temperature with a thermometer.
