Cooking Tools
Meat Doneness Temperature Guide
Search or browse USDA safe minimum internal cooking temperatures for meat, poultry, fish, and egg dishes.
| Food | Safe minimum internal temp |
|---|---|
| Poultry (whole bird, breasts, ground) | 165°F (74°C) |
| Ground meat (beef, pork, lamb, veal) | 160°F (71°C) |
| Beef, pork, lamb, veal (steaks, chops, roasts) | 145°F (63°C), plus a 3-minute rest |
| Fresh ham (raw) | 145°F (63°C), plus a 3-minute rest |
| Precooked ham (reheating) | 140°F (60°C) |
| Fish and shellfish | 145°F (63°C) |
| Egg dishes | 160°F (71°C) |
| Leftovers and casseroles | 165°F (74°C) |
Based on USDA safe minimum internal cooking temperatures. Always use a food thermometer in the thickest part of the food, away from bone — color alone is not a reliable way to judge doneness.
How to use this tool
- 1Search for a food.
- 2See its safe minimum internal temperature.
Frequently asked questions
Is color a reliable way to check doneness?+
No — color can be misleading (meat can brown before it's safe, or stay pink after it is). A food thermometer in the thickest part is the only reliable check.