Safe minimum temperature vs. doneness
A safe minimum internal temperature is the point at which harmful bacteria are killed — it's a food-safety threshold set by USDA FSIS, not a taste preference. "Doneness" (rare, medium, well-done) is a separate, personal choice about texture and color; for beef, pork, veal and lamb steaks, roasts and chops, some doneness levels below the 145°F safety minimum carry a real food-safety risk, so this tool only shows the safety threshold, not a doneness chart.
Always verify with a food thermometer inserted into the thickest part of the food — color and juices are not reliable indicators of safety.
USDA safe minimum internal temperatures
- Beef, pork, veal & lamb — steaks, roasts, chops — 145°F / 62.8°C · At least 3 minutes
- Ground meat — beef, pork, veal, lamb — 160°F / 71.1°C
- Poultry — whole, pieces & ground (chicken, turkey, duck) — 165°F / 73.9°C
- Fish (fin fish) — 145°F / 62.8°C
- Egg dishes — 160°F / 71.1°C
How to measure correctly
Insert the thermometer probe into the thickest part of the food, away from bone, fat and gristle, and wait for the reading to stabilize before removing it from heat.
These figures are the United States (USDA FSIS) standard; other countries may set different official minimums, which this tool has not verified. This tool is for reference only and does not replace a food thermometer reading. Pregnant women, young children, older adults and people with weakened immune systems should be especially careful to reach the full safe minimum temperature with no exceptions.
What temperature is meat safe to eat at
Whole cuts of beef, pork, veal and lamb are safe at 145°F (62.8°C) with a 3-minute rest. Ground meats need 160°F (71.1°C), and all poultry needs 165°F (73.9°C) — these are USDA's food-safety minimums, not doneness preferences.
How to check your meat
- Choose your meat or food category above to see its USDA safe minimum temperature and rest time.
- Insert a food thermometer into the thickest part of the food, avoiding bone, fat and gristle.
- Wait for the reading to stabilize, then enter it in the checker to see if you've reached the safe minimum.
- For whole cuts of beef, pork, veal or lamb, let the meat rest for the full time shown — the temperature holds and bacteria continue to be destroyed during the rest.
- If the reading is below the safe minimum, return the food to heat and check again after a few more minutes.
USDA safe minimum internal temperatures
| Food | Safe minimum | Rest time |
|---|
| Beef, pork, veal & lamb — steaks, roasts, chops | 145°F / 62.8°C | At least 3 minutes |
| Ground meat — beef, pork, veal, lamb | 160°F / 71.1°C | None specified |
| Poultry — whole, pieces & ground (chicken, turkey, duck) | 165°F / 73.9°C | None specified |
| Fish (fin fish) | 145°F / 62.8°C | None specified |
| Egg dishes | 160°F / 71.1°C | None specified |
Frequently asked questions
Why does beef need a 3-minute rest but ground beef doesn't?
USDA specifies a rest period only for whole-muscle cuts (steaks, roasts, chops) of beef, pork, veal and lamb cooked to 145°F — during those 3 minutes the temperature holds and continues destroying bacteria. Ground meat is cooked to a higher temperature (160°F) precisely because grinding can spread surface bacteria throughout the meat, so USDA does not specify an additional rest for it.
Is 145°F the same as medium-rare?
No — 145°F is USDA's food-safety minimum, not a doneness label. Some people's idea of "medium-rare" beef sits below 145°F; for beef specifically that's a personal preference some cooks accept, but it does not meet USDA's safe minimum, and this tool only reports the safety threshold, not doneness levels.
Why is ground meat cooked hotter than whole cuts of the same animal?
Grinding mixes any surface bacteria throughout the meat, rather than leaving it on the exterior where cooking heat reaches it first. USDA sets ground meat's minimum at 160°F, higher than the 145°F for whole muscle cuts, to account for that.
Does color tell me if meat is done?
No. USDA says color and juice clarity are not reliable indicators of safety — meat can turn brown before reaching a safe temperature, or stay pink after it has. A calibrated food thermometer inserted into the thickest part is the only reliable check.
Are these temperatures the same in other countries?
These figures are the United States (USDA FSIS) standard. Other countries, including EU member states, Japan and Korea, may set different official minimums or use different measurement methods; this tool has not verified those figures, so treat it as a US-specific reference.
This tool only covers the food categories with a USDA-published minimum internal temperature: whole cuts of beef, pork, veal and lamb, ground meat, poultry, fish and egg dishes. It does not include shellfish (USDA describes their safety by appearance — pearly and opaque flesh — rather than a single number), cured or reheated items, or country-specific standards outside the United States. It is a reference only; always confirm with a calibrated food thermometer, and for high-risk groups (pregnant women, young children, older adults, people with weakened immune systems) do not shorten the safe minimum temperature or rest time.
Sources: USDA FSIS — What is a safe internal temperature for cooking meat and poultry?, USDA FSIS Safe Minimum Internal Temperature Chart (official chart page)