Cooking Temperature Chart — USDA Safe Internal Temps
Look up safe internal cooking temperatures for beef, chicken, pork, fish, lamb, and eggs based on USDA guidelines. Includes doneness tiers and rest times.
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Frequently asked questions
Why does chicken need 165°F?
Poultry carries Salmonella and Campylobacter — both inactivated at 165°F essentially instantly. At lower temperatures the inactivation depends on time held at that temperature. 165°F is the safe shortcut. Modern food-safety practice in restaurants uses sous-vide to hold chicken at 140–150°F for long enough to achieve equivalent pathogen reduction (pasteurization tables); USDA still recommends 165°F for home cooks because temperature is much easier to verify than hold-time.
Is pink pork safe?
Yes, at 145°F + a 3-minute rest. USDA lowered the safe minimum from 160°F to 145°F in 2011 after decades of improved hog farming practices and trichinella reduction. Modern pork chops and tenderloin cooked to 145°F are tender, juicy, and slightly pink in the center — and safe. Ground pork still needs 160°F because grinding spreads surface bacteria.
How do I use a meat thermometer?
Use an instant-read digital thermometer (Thermapen, ThermoPro). Insert into the thickest part of the meat, avoiding bone, fat, and gristle which conduct heat differently. For whole birds, probe the thigh near the joint — it's the slowest-cooking part. Pull the meat ~5°F early; the residual heat ('carryover cooking') raises the internal temp another 3–10°F during the rest period.
What is carryover cooking?
When you remove meat from heat, the hot exterior continues to transfer heat inward for several minutes. Internal temperature can rise 5°F for thin cuts (steaks) up to 10°F for thick roasts and 15°F for whole turkeys. Always pull the meat from heat below your target temperature, then rest it until it reaches the target on its own. Cutting before resting also lets juices escape — the rest time matters for both temperature and moisture.
Is rare steak safe?
Rare (125°F) and medium rare (135°F) beef are below USDA's recommended 145°F minimum, but the risk depends on the cut. Whole muscle cuts (steaks, roasts) have bacteria only on the exterior — searing kills surface bacteria, leaving a sterile interior. Ground beef and tenderized steaks have bacteria mixed throughout and must reach 160°F. High-risk groups (pregnant, immunocompromised, very young or old) should follow USDA's 145°F minimum even for whole-muscle cuts.