Safe Internal Temperatures Guide: When Is Meat Done?

Cutting into chicken to see if it is still pink is the most common way home cooks check doneness, and also one of the least reliable. Color depends on the cut, the age of the meat and how it was cooked. The only dependable method is temperature. A good instant-read thermometer costs little and is the best food safety tool you can own. This guide lists safe minimum internal temperatures based on commonly used US food safety guidance and shows how to measure them properly. Guidelines can differ by country, so check your local authority.

Safe minimum internal temperatures

• Poultry (whole, pieces or ground): 165°F (74°C). This applies to chicken thighs in teriyaki, a roast chicken and a crumb-coated chicken schnitzel.
• Ground meats (beef, pork, lamb, veal): 160°F (71°C). Grinding mixes surface bacteria throughout the meat. This includes meatloaf-style dishes like bobotie.
• Whole cuts of beef, veal and lamb (steaks, roasts, chops): 145°F (63°C), then rest for three minutes, as for grilled steak with chimichurri.
• Fresh pork (chops, roasts): 145°F (63°C), then rest three minutes.
• Fish and shellfish: 145°F (63°C), or until opaque and flaking.
• Eggs and egg dishes: 160°F (71°C) for dishes such as quiches and casseroles, and cook eggs until yolk and white are firm.
• Leftovers and casseroles: 165°F (74°C).

Doneness versus safety

Many cooks prefer steak medium-rare at around 130°F to 135°F (54°C to 57°C). That is below the 145°F (63°C) guidance, and it carries more risk, especially for children, older adults, pregnant people and anyone with a weakened immune system. Whole muscle steaks have bacteria mostly on the surface, which a hot sear reduces, but ground beef does not have that protection and should always be cooked through. Make your own informed decision, and see our General Food Disclaimer.

How to use a thermometer

1. Insert into the thickest part of the meat, away from bone, fat and gristle.
2. For thin foods like burgers or cutlets, insert from the side so the tip reaches the center.
3. Wait for the reading to stabilize, usually 2 to 5 seconds on a digital instant-read model.
4. Check in more than one spot for large roasts or whole birds. In a whole chicken, check the thickest part of the thigh and the breast.
5. Clean the probe with hot, soapy water between uses.
6. Calibrate occasionally: a probe in a glass of ice water should read 32°F (0°C).

Carryover cooking and resting

Large cuts continue cooking after you remove them from the heat as the hot outside transfers warmth inward, often rising 5°F to 10°F (3°C to 6°C). Resting also lets juices redistribute, making slices juicier. A roast chicken or steak usually benefits from a rest of 5 to 15 minutes, loosely covered.

Special situations

• Slow-cooked meats such as pulled pork are cooked far beyond safe minimums, to around 195°F to 205°F (90°C to 96°C), to become tender.
• Stuffed meats need the stuffing to reach 165°F (74°C).
• Microwave cooking is uneven, so stir and check several places.
• Reheating: bring leftovers to 165°F (74°C) and soups to a rolling boil.

Types of thermometers

A digital instant-read thermometer is the best all-around choice. Leave-in probe thermometers help with roasts, and they sound an alarm when the target temperature is reached. Dial thermometers are cheaper but slower and less accurate. Choose one with a thin probe.

Related habits

Temperature is one piece of safety. Also keep raw and cooked foods separate, wash your hands, and refrigerate leftovers within two hours. Read food safety basics at home for the full picture, and regional BBQ styles explained for low-and-slow temperature tips. Recipes on our site include temperature notes wherever meat, poultry or eggs are used. Official guidance may change, so verify with your local food safety agency.