What temperature should meat be cooked to?
Safe minimum temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb, and fish.
Why it works
Heat kills harmful bacteria, and the temperature, not the color, tells you when food is safe. Ground meat needs a higher temperature than whole cuts because bacteria get mixed throughout it. Chefs often pull steaks at 130 to 135°F (54 to 57°C) for medium-rare. The USDA safe minimum for whole cuts is 145°F (63°C) with a 3 minute rest. Use an instant-read thermometer in the thickest part.
How to do it
Common mistakes
- Judging by color, which can be misleading in both directions.
- Probing near bone or fat, which gives a false reading.
- Never calibrating the thermometer, which causes errors.
Questions about doneness temperatures
What temperature is chicken done?
Chicken is safe at 165°F (74°C) in the thickest part. Dark meat tastes better at 175°F (79°C).
What temperature is medium-rare steak?
Medium-rare is 130 to 135°F (54 to 57°C). The USDA guideline is 145°F (63°C) for whole cuts.
Is pink pork safe?
Yes, if it reaches 145°F (63°C) and rests 3 minutes. A slight blush is normal.
Chicken Breast
Ribeye
Salmon
Pork Shoulder
