Meat Internal Temperature Chart: Safe Temps and Doneness
Cook chicken and other poultry to 74 °C (165 °F), ground beef and pork to 71 °C (160 °F), and whole cuts of beef and lamb to at least 63 °C (145 °F). Always check with a food thermometer in the thickest part of the meat, because colour is not a reliable sign of safety.
Safe minimum internal temperatures
Health Canada and the USDA agree on most foods, but differ on a few. Where they differ, both are shown. Canadian readers should follow Health Canada.
| Food | Health Canada | USDA |
|---|---|---|
| Beef, veal, lamb: steaks, roasts, chops | 63 °C (145 °F) medium-rare; 71 °C (160 °F) medium; 77 °C (170 °F) well done | 63 °C (145 °F) + 3-min rest |
| Pork: chops, roasts, tenderloin | 71 °C (160 °F) | 63 °C (145 °F) + 3-min rest |
| Ground beef, veal, lamb, pork (burgers, sausages, meatloaf) | 71 °C (160 °F) | 71 °C (160 °F) |
| Ground poultry | 74 °C (165 °F) | 74 °C (165 °F) |
| Poultry pieces (breasts, thighs, wings) | 74 °C (165 °F) | 74 °C (165 °F) |
| Whole poultry (chicken, turkey, duck) | 82 °C (180 °F) | 74 °C (165 °F) |
| Stuffing (in or out of the bird) | 74 °C (165 °F) | 74 °C (165 °F) |
| Fresh or raw ham | 71 °C (160 °F) | 63 °C (145 °F) + 3-min rest |
| Fish | 70 °C (158 °F) | 63 °C (145 °F) |
| Shellfish | 74 °C (165 °F); clams, mussels and oysters until shells open | Flesh pearly and opaque; shells open |
| Egg dishes (quiche, casseroles) | 74 °C (165 °F) | 71 °C (160 °F) |
| Leftovers, casseroles, hot dogs | 74 °C (165 °F) | 74 °C (165 °F) |
Discard any clams, mussels or oysters that don't open during cooking.
Steak and lamb doneness guide
These are the temperatures cooks use to describe doneness. Pull the meat off the heat about 3 °C (5 °F) below the target and let it rest; it will rise as it sits.
| Doneness | Final temp | Pull at | What it looks like |
|---|---|---|---|
| Rare | 52 °C (125 °F) | 49 °C (120 °F) | Cool to warm red centre |
| Medium-rare | 57–63 °C (135–145 °F) | 54–60 °C (130–140 °F) | Warm red-pink centre |
| Medium | 63–68 °C (145–155 °F) | 60–65 °C (140–150 °F) | Pink centre |
| Medium-well | 68–71 °C (155–160 °F) | 65–68 °C (150–155 °F) | Slight pink |
| Well done | 71–77 °C (160–170 °F) | 68–74 °C (155–165 °F) | Grey-brown throughout |
Rare and the lower end of medium-rare are below the official 63 °C (145 °F) minimum. Bacteria on whole, intact cuts sit mainly on the surface, where searing kills them, so many people accept that risk for steak. It does not apply to ground meat, tenderized or injected meat, or anyone in a higher-risk group.
Why ground meat needs more heat
Grinding spreads surface bacteria such as E. coli all the way through the meat. A burger's centre can be contaminated in a way a steak's centre usually isn't, so ground meat must reach 71 °C (160 °F) throughout. Ground poultry goes higher still, to 74 °C (165 °F), because of Salmonella and Campylobacter.
Safe vs tender: collagen-rich cuts
Some cuts are safe long before they're pleasant to eat. Tough, connective-tissue-rich meat needs much higher temperatures and time so collagen melts into gelatin.
| Cut | Safe at | Tender at |
|---|---|---|
| Pork shoulder (pulled pork) | 71 °C (160 °F) | 90–96 °C (195–205 °F) |
| Beef brisket, short ribs, chuck | 63 °C (145 °F) | 88–96 °C (190–205 °F) |
| Chicken and turkey thighs | 74 °C (165 °F) | 80–88 °C (175–190 °F) |
| Lamb shanks | 63 °C (145 °F) | 88–93 °C (190–200 °F) |
Lean cuts work the opposite way. Chicken breast, pork tenderloin and lean steaks get dry and stringy as muscle proteins squeeze out moisture, so stop at the safe temperature and no higher.
How to measure
- Use an instant-read digital thermometer and check it occasionally in ice water (it should read 0 °C / 32 °F).
- Insert into the thickest part, away from bone, which conducts heat and reads high.
- For thin pieces like chops and burgers, insert from the side into the centre.
- For whole poultry, check the thigh, the thickest part of the breast and the centre of any stuffing.
- Check more than one spot on large roasts.
Carryover cooking and resting
Meat keeps cooking after it leaves the heat as the hot outer layers pass heat inward. Expect about 2–3 °C (3–5 °F) for steaks and chops and 5–8 °C (10–15 °F) for large roasts. See carryover cooking and resting meat.
Keeping cooked food safe
Bacteria multiply fastest in the danger zone between 4 °C and 60 °C (40 °F and 140 °F). Keep hot food at 60 °C (140 °F) or above, refrigerate leftovers within 2 hours, and reheat them to 74 °C (165 °F).
Chef Fizz says: Pink isn't a thermometer and neither is "the juices ran clear." Poke it with a real one!
Questions
What temperature should chicken be cooked to?
Chicken pieces and ground chicken should reach 74 °C (165 °F). Health Canada recommends 82 °C (180 °F) for a whole bird, measured in the thickest part of the thigh; USDA uses 74 °C (165 °F) for all poultry.
Why do Health Canada and USDA give different pork temperatures?
USDA lowered its whole-cut pork guideline to 63 °C (145 °F) with a 3-minute rest, which leaves pork slightly pink. Health Canada still recommends 71 °C (160 °F) for pork pieces and whole cuts. Both use 71 °C for ground pork.
Is medium-rare steak safe?
Health Canada and USDA set 63 °C (145 °F) as the minimum for whole cuts of beef and lamb, which is the top of medium-rare. Rarer steak carries some risk; it is lower for intact whole cuts than for ground meat, but young children, pregnant people, older adults and anyone immunocompromised should stick to the official temperatures.
Where do I put the thermometer?
In the thickest part of the meat, away from bone, fat and gristle. For whole poultry, check the inner thigh near the breast without touching bone; for burgers, insert it sideways into the centre.
Should I take meat off the heat before it reaches temperature?
For larger cuts, yes. Carryover cooking raises the centre by 3 to 8 °C (5 to 15 °F) as it rests, so pull roasts a few degrees early and let them finish while resting. Confirm the final temperature before serving.