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The safest internal temperature for cooked meat depends on the type of meat. Here are the USDA-recommended minimum internal temperatures to ensure safety and avoid foodborne illness:
🍗 Poultry (Chicken, Turkey, Duck)
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Whole or Ground: 165°F (74°C)
🥩 Beef, Pork, Veal, and Lamb (Steaks, Chops, Roasts)
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Medium-Rare: 145°F (63°C) + 3-minute rest
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Ground meats (except poultry): 160°F (71°C)
🐖 Pork
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Whole cuts: 145°F (63°C) + 3-minute rest
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Ground pork: 160°F (71°C)
🐟 Fish and Shellfish
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145°F (63°C) or until flesh is opaque and flakes easily with a fork
🥚 Eggs and Egg Dishes
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Eggs: Cook until both the yolk and white are firm
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Egg dishes (like casseroles or quiches): 160°F (71°C)
🍲 Leftovers and Casseroles
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165°F (74°C)
🔥 Pro Tip:
Always use a food thermometer to accurately check the internal temperature, and insert it into the thickest part of the meat (not touching bone or fat).