Meat Cooking Temperatures: The Chart to Keep on Your Fridge
Every recipe on this site gives an internal temperature wherever safety depends on one, because "cook until done" is a guess and a thermometer is a fact. Here is the whole temperature chart in one place, per USDA guidance. Screenshot it, print it, put it on the fridge.
The chart
| Food | Safe minimum internal temp | Notes |
|---|---|---|
| Chicken and turkey (breast, thigh, whole, ground) | 165°F | Thickest part, not touching bone |
| Ground beef, pork, lamb | 160°F | Burgers, meatloaf, sausage included |
| Pork chops, roasts, tenderloin, fresh ham | 145°F | Plus a 3-minute rest |
| Beef and lamb steaks and roasts | 145°F | Plus a 3-minute rest; cook higher to taste |
| Fish and shellfish | 145°F | Or until opaque and flaking |
| Egg dishes and casseroles | 160°F | Stratas, quiches, our breakfast casserole |
| Leftovers and reheating | 165°F | All the way through, not just warm |
Why the numbers differ
Grinding meat spreads surface bacteria through the whole batch, which is why ground beef needs 160°F while a steak from the same animal is safe at 145°F: on a whole cut, bacteria live on the outside, which always gets hottest. Poultry's 165°F reflects salmonella's tolerance. The 3-minute rest on whole cuts isn't chef fussiness; it's part of the USDA safety math, since the temperature holds and finishes the job.
How to measure so the number means something
Use an instant-read thermometer (the $10 tool that prevents the most failures) in the thickest part of the meat, away from bone, fat, and the pan. For thin cuts, come in from the side. Check the smallest piece last and the biggest piece first; a tray is only done when its largest item is.
Safety vs. doneness
These are safety minimums, not taste targets. A steak at 145°F is medium; plenty of people happily cook it further, and that's a preference call. The one place there is no preference call is the left column: chicken, ground meats, and leftovers hit their numbers, full stop. Our meatloaf comes out at 160°F and our chicken and rice at 165°F for exactly this reason.
Sources
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