USDA safe cooking temperatures for chicken, beef, pork, fish, and lamb. Enter your thermometer reading below to check doneness in seconds.
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Direct answers to the most searched meat temperature questions — each one USDA-verified.
What temperature is chicken done?
Chicken must reach 165°F (74°C) internal temperature to be safe — no exceptions, no undercooking. This applies to every cut: breast, thighs, wings, drumsticks, and ground chicken. There is no safe pink chicken. Check the thickest part of the meat, away from the bone. Juices running clear is a secondary sign — only a thermometer is definitive.
What temperature is beef steak done?
Steak doneness by internal temperature: Rare = 125°F, Medium-rare = 135°F, Medium = 145°F (USDA minimum), Medium-well = 150°F, Well-done = 160°F. Always let steaks rest 3–5 minutes after cooking — temperature rises 5°F during rest, so pull the steak 5°F early for your exact target. Ground beef must always reach 160°F regardless of color.
What temperature is pork done?
Pork chops, tenderloin, and roasts are done at 145°F (63°C), followed by a 3-minute rest. Ground pork and sausage must reach 160°F. In 2011 the USDA lowered the safe whole-muscle pork temperature from 160°F to 145°F — so pork that is slightly pink inside at 145°F is now completely safe. Color is not a reliable indicator; only a thermometer is accurate.
What temperature is fish done?
Fish is done at 145°F (63°C) internal temperature — when it flakes easily with a fork and the flesh is opaque throughout. Shrimp and lobster are done when they reach 145°F and turn opaque. Scallops are done when the center turns opaque, around 125–130°F for best texture (USDA minimum is 145°F). Clams, oysters, and mussels are done when their shells open wide.
What temperature is turkey done?
Turkey must reach 165°F (74°C) in the thickest part of the thigh, closest to the joint — not in the breast, which cooks faster and reaches 165°F first. The stuffing inside a whole turkey must also reach 165°F, even after the bird is done. Let a whole turkey rest 30 minutes before carving — it continues to cook and the juices redistribute.
🥩 Beef Steak Doneness Guide
Always let steaks and roasts rest 3–5 minutes after cooking — the temperature rises another 5°F as it rests. Ground beef must always reach 160°F regardless of color.
Complete Meat Temperature Reference Chart (USDA 2024)
All temperatures are in Fahrenheit (°F). Celsius equivalents are shown in parentheses. Source: USDA Food Safety and Inspection Service guidelines.
| Cut | Min Temp (°F) | Min Temp (°C) | Rest Time | Notes |
|---|---|---|---|---|
| Chicken breast (boneless) | 165°F | 74°C | 3 min | Check thickest part. Juices run clear. |
| Chicken thighs (boneless) | 165°F | 74°C | 3 min | Thighs stay juiciest cooked to 175°F+. |
| Chicken thighs (bone-in) | 165°F | 74°C | 3 min | Insert thermometer away from bone. |
| Chicken wings | 165°F | 74°C | — | Check thick section of wing. |
| Whole chicken | 165°F | 74°C | 10–15 min | Check inner thigh near joint. |
| Ground chicken / turkey | 165°F | 74°C | — | Higher than ground beef — poultry safety rule. |
| Turkey (whole) | 165°F | 74°C | 30 min | Check thigh + thickest part of breast. |
| Turkey breast | 165°F | 74°C | 10 min | Insert from side into thickest part. |
| Duck | 165°F | 74°C | 5 min | USDA same as all poultry. |
| Doneness / Cut | Temp (°F) | Temp (°C) | Rest Time | Notes |
|---|---|---|---|---|
| Beef steak — Rare | 125°F | 52°C | 3 min | Below USDA min. Consumer choice for whole-muscle cuts only. |
| Beef steak — Medium-Rare | 135°F | 57°C | 3 min | Below USDA min. Widely accepted for whole-muscle cuts. |
| Beef steak — Medium | 145°F | 63°C | 3 min | USDA minimum for steaks & roasts. |
| Beef steak — Medium-Well | 150°F | 66°C | 3 min | Slight pink in center. |
| Beef steak — Well-Done | 160°F | 71°C | 3 min | No pink. May be drier. |
| Ground beef / Burgers | 160°F | 71°C | — | USDA: 160°F always — no undercooking ground beef. |
| Beef roast | 145°F | 63°C | 5–10 min | USDA minimum. Let rest before slicing. |
| Meatballs | 160°F | 71°C | — | Ground beef rules apply. |
| Hot dogs (reheating) | 165°F | 74°C | — | Pre-cooked — reheat to steaming hot. |
| Cut | Min Temp (°F) | Min Temp (°C) | Rest Time | Notes |
|---|---|---|---|---|
| Pork chops | 145°F | 63°C | 3 min | Slight pink = safe since USDA 2011 update. |
| Pork tenderloin | 145°F | 63°C | 3 min | Check thickest section. Most tender at 145°F. |
| Pork roast / loin | 145°F | 63°C | 5 min | Rest before slicing. |
| Pork ribs | 145°F | 63°C | — | For fall-off-bone texture: aim for 190–200°F. |
| Ham (fresh) | 145°F | 63°C | 3 min | Check thickest part away from bone. |
| Ham (pre-cooked, reheating) | 140°F | 60°C | — | Already fully cooked — just reheat. |
| Ground pork / Sausage | 160°F | 71°C | — | Same as ground beef — 160°F, no exceptions. |
| Bacon | 145°F | 63°C | — | Cook until crispy to preference. Use visual cue. |
| Type | Min Temp (°F) | Min Temp (°C) | Visual Doneness | Notes |
|---|---|---|---|---|
| Fish (all — salmon, tilapia, cod…) | 145°F | 63°C | Flakes easily with fork | Flesh turns opaque. Insert thermometer from side. |
| Shrimp | 145°F | 63°C | Pink and C-shaped | If curled into an O = overcooked. |
| Lobster / Crab | 145°F | 63°C | Opaque white flesh | Shell turns bright red. |
| Scallops | 125°F | 52°C | Opaque, slightly firm | Best texture at 125–130°F. USDA min 145°F. |
| Clams / Oysters / Mussels | — | — | Shells open wide | Discard any that don’t open after cooking. |
| Doneness / Cut | Temp (°F) | Temp (°C) | Rest Time | Notes |
|---|---|---|---|---|
| Lamb chops / roast — Medium-Rare | 135°F | 57°C | 3 min | Below USDA min. Widely consumed for whole-muscle lamb. |
| Lamb chops / roast — Medium (USDA min) | 145°F | 63°C | 3 min | USDA minimum for lamb chops and roasts. |
| Ground lamb | 160°F | 71°C | — | Same rule as ground beef. |
| Food | Reheat Temp (°F) | Reheat Temp (°C) | Notes |
|---|---|---|---|
| All leftovers (any meat) | 165°F | 74°C | USDA standard for all reheated foods. |
| Casseroles & mixed dishes | 165°F | 74°C | Check center of the dish. |
| Stuffing (cooked inside bird) | 165°F | 74°C | Even when bird itself is done, stuffing may lag behind. |
🌡️ How to use a meat thermometer correctly
- Insert the probe into the thickest part of the meat — not touching bone, fat, or gristle.
- For whole poultry, check the inner thigh near the joint — it’s the last part to reach safe temp.
- For roasts, insert the probe from the side so it reaches the true center.
- Wait 15–20 seconds for an instant-read thermometer to stabilize. Digital thermometers are faster and more accurate than dial types.
- Check multiple spots on large cuts. The lowest reading is the one that matters.
- After cooking, let meat rest before slicing — temperature continues to rise 5–10°F during rest. Remove from heat slightly early for roasts.
🍗 Recipes with perfect internal temps
Air Fryer Chicken Breast
Air Fryer Pork Tenderloin
Air Fryer Salmon
Air Fryer Chicken Thighs
Frequently Asked Questions
Meat temperatures, food safety, and doneness explained.
All temperatures follow USDA Food Safety and Inspection Service (FSIS) guidelines. Always use a calibrated instant-read meat thermometer for accurate readings — color, texture, and juices are not reliable indicators for food safety. The only exception is shellfish (clams, oysters, mussels) where the USDA guideline is “cook until shells open wide.”