The safest internal temperature for cooked meat

 

The safest internal temperature for cooked meat depends on the type of meat. Here's a quick guide based on USDA recommendations:

🥩 Beef, Pork, Veal & Lamb (steaks, chops, roasts)

• 145°F (63°C) + rest for 3 minutes

🍗 Poultry (chicken, turkey, duck – whole or ground)

• 165°F (74°C)

🍖 Ground Meats (beef, pork, lamb, veal)

• 160°F (71°C)

🐟 Fish & Shellfish

• 145°F (63°C) or until flesh is opaque and flakes easily with a fork

🥓 Ham (pre-cooked, to reheat)

• 140°F (60°C) for shelf-stable

• 165°F (74°C) for leftovers or reheated fully cooked ham

🍲 Leftovers & Casseroles

• 165°F (74°C)