Safe Cooking Temp for Ground Beef
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Do you find yourself guessing if your chicken is done or that your steak is a perfect medium-rare? Check out (and print!) our guide to food-safe cooking temperatures for meat, fish and more.
Cooking is a balancing act. You need to cook meat and other foods long enough to kill germs but not so long that they dry out and lose flavor. Finding that sweet spot isn't always easy. But take a tip from the professional cooks in our Test Kitchen: Use a food thermometer to measure the internal temperature—our Test Kitchen staffers love this digital thermometer from Thermoworks.
Learn how to use a food thermometer, then compare the results with the safe temperatures listed on this page.
Test Kitchen-Recommended Temperatures
| Ground meat and meat mixtures | Temperature |
|---|---|
| Beef, pork, veal and lamb | 160°F (71.1°C) |
| Turkey, chicken | 165°F (73.9°C) |
| Beef, veal and lamb – roasts, steaks and chops | Temperature |
| Medium-rare | 135°F (57.2°C) |
| Medium | 140°F (60°C) |
| Medium-well | 145°F (62.8°C) |
| Poultry | Temperature |
| Whole chicken or turkey | 170-175°F (76.7-79.4°C), as measured in deepest part of thigh** |
| Legs or thighs | 170-175°F (76.7-79.4°C), as measured in deepest part of thigh** |
| Breast | 165°F (73.9°C) |
| Stuffing (cooked in bird) | 165°F (73.9°C) |
| Pork | Temperature |
| Chops, roasts | 145°F (62.8°C) |
| Ham | Temperature |
| Fresh (raw) | 145°F (62.8°C) |
| Precooked (to reheat) | 140°F (60°C) |
| Egg dishes | Temperature |
| Egg-based entrees | 160°F (71.1°C) |
| Custard, sauces, ice cream base | 160°F (71.1°C) |
| Seafood | Temperature |
| Fin fish | Flesh should be opaque and flake easily. |
| Lobster, crab | Flesh should be opaque and pearly. |
| Scallops | Flesh should be opaque, milky white and firm. |
| Shrimp | Safe to eat when flesh turns pink. |
| Clams, oysters, mussels | Safe to eat if shells have opened during cooking. Discard any unopened shells. |
| Miscellaneous | Temperature |
| Leftovers and casseroles | 165°F (73.9°C) |
| Microwave dishes | 165°F (73.9°C) |
**Poultry is safe to eat at 165° (73.9°C), but we prefer the taste and texture when the legs and thighs are cooked to 170-175° (76.7-79.4°C).
Several meat temperatures are lower than we used to recommend, thanks to research into "carryover cooking." Scientists call it that because heat "carries over" from the hot surface of a piece of meat to the cooler interior after the meat has been removed from its heat source. That's why many professional kitchens, ours included, use temperatures slightly lower than recommended by the United States Department of Agriculture (USDA). If that's your preference, too, we suggest you remove your meat from the oven or grill before it reaches your target temperature, then let it stand for several minutes so it can finish cooking: 5 minutes for steaks and chops all the way up to 15-20 minutes for roasts.
Important: Reduced meat temperatures aren't for everyone. Pregnant women, infants, the very elderly and people with compromised immune systems should only eat meat that's been cooked to the higher temperatures recommended by the USDA. But for healthy adults, many food scientists and chefs see little risk in eating meat that's cooked to slightly lower temperatures.
Official USDA Guidelines
| Product | Minimum internal temperature and rest time |
|---|---|
| Beef, pork, veal and lamb Steaks, chops, roasts | 145°F (62.8°C) and allow to rest for at least 3 minutes |
| Ground meats | 160°F (71.1°C) |
| Ham, fresh or smoked (uncooked) | 145°F (62.8°C) and allow to rest for at least 3 minutes |
| Fully cooked ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C) and all others to 165°F (73.9°C). |
| All poultry (whole bird; breasts, legs, thighs, and wings; ground poultry; stuffing) | 165°F (73.9°C) |
| Eggs | 160°F (71.1°C) |
| Fish and shellfish | 145°F (62.8°C) |
| Leftovers | 165°F (73.9°C) |
| Casseroles | 165°F (73.9°C) |
| Ribs | 185°F-195°F (85°C-90.5°C) |
With these guides, cooking up roasts, filets, whole birds and more should be a breeze!
Get started with these roasts!
Standing Rib Roast
Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado
Peppercorn Beef Top Loin Roast
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen
Beef Tenderloin with Sauteed Vegetables
This is the most elegant, tender beef. It's made the classic French way—so easy! —cleo gonske, redding, California
Savory Pork Roast
I love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah
Sirloin Roast with Gravy
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado
Herb-Crusted Prime Rib
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California
Wild Rice-Stuffed Pork Loin
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa
Apple-Roasted Pork with Cherry Balsamic Glaze
I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Pepper-Crusted Sirloin Roast
Dinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.
Easy & Elegant Tenderloin Roast
I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you've got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio
Grandma Edna's Cajun Pork
My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. —Tonya Cline, Greenville, Ohio
Prime Rib with Fresh Herb Sauce
Nothing says "special occasion" like a perfectly seasoned prime rib. Savory, succulent, tender, it's the perfect choice when you want to share something truly divine. —Tonya Burkhard, Palm Coast, Florida
Herb-Crusted Chuck Roast
This recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri
Roasted Beef Tenderloin
An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware
Horseradish-Encrusted Beef Tenderloin
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
Source: https://www.tasteofhome.com/article/food-safe-cooking-temperatures/
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