Maximum Acceptable Receiving Temperature for Fresh Beef

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Practise 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 plenty to impale germs but not then long that they dry out and lose flavor. Finding that sweet spot isn't ever easy. But take a tip from the professional cooks in our Test Kitchen: Use a food thermometer to measure the internal temperature—our Exam Kitchen staffers dear this digital thermometer from Thermoworks.

Learn how to utilise a nutrient 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)
Beefiness, 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.ix°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 fleck easily.
Lobster, crab	Mankind should be opaque and pearly.
Scallops	Mankind should be opaque, milky white and firm.
Shrimp	Condom to eat when mankind turns pink.
Clams, oysters, mussels	Safe to consume 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 condom to eat at 165° (73.9°C), but we adopt the taste and texture when the legs and thighs are cooked to 170-175° (76.seven-79.iv°C).

Gustatory modality of Home

Several meat temperatures are lower than we used to recommend, thanks to enquiry into "carryover cooking." Scientists call it that because estrus "carries over" from the hot surface of a piece of meat to the cooler interior later on the meat has been removed from its heat source. That'southward why many professional kitchens, ours included, use temperatures slightly lower than recommended past the United States Department of Agriculture (USDA). If that'south your preference, besides, we propose you remove your meat from the oven or grill before it reaches your target temperature, then permit it stand for several minutes so it can end cooking: v minutes for steaks and chops all the way up to 15-xx minutes for roasts.

Important: Reduced meat temperatures aren't for everyone. Pregnant women, infants, the very elderly and people with compromised immune systems should simply eat meat that's been cooked to the higher temperatures recommended by the USDA. But for healthy adults, many food scientists and chefs encounter petty risk in eating meat that'southward cooked to slightly lower temperatures.

Official USDA Guidelines

Product	Minimum internal temperature and residuum time
Beef, pork, veal and lamb Steaks, chops, roasts	145°F (62.viii°C) and permit to rest for at to the lowest degree 3 minutes
Ground meats	160°F (71.1°C)
Ham, fresh or smoked (uncooked)	145°F (62.8°C) and let to remainder for at least 3 minutes
Fully cooked ham (to reheat)	Reheat cooked hams packaged in USDA-inspected plants to 140°F (lx°C) and all others to 165°F (73.nine°C).
All poultry (whole bird; breasts, legs, thighs, and wings; basis poultry; stuffing)	165°F (73.9°C)
Eggs	160°F (71.1°C)
Fish and shellfish	145°F (62.viii°C)
Leftovers	165°F (73.9°C)
Casseroles	165°F (73.nine°C)
Ribs	185°F-195°F (85°C-90.5°C)

With these guides, cooking upwardly roasts, filets, whole birds and more should be a breeze!

Get started with these roasts!

Taste of Home

Continuing Rib Roast

Want to learn how to cook rib roast? This continuing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or utilise the seasoning blend on a unlike beef roast for a hearty, succulent primary dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

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Peppercorn Beef Pinnacle Loin Roast

A ruby wine sauce complements the chocolate-brown saccharide rub on the roast in this inviting entree. You can't get incorrect with this down-home dish!—Gustation of Home Exam Kitchen

Apple-Dijon Pork Roast

This recipe takes less than v minutes to assemble and is succulent. I like to serve the roast with rice, so use the tangy sauce as a gravy for both. —Cindy Steffen, Cedarburg, Wisconsin

Restaurant-Style Prime Rib

I have served this recipe to people visiting the U.S. from all over the world and to beloved friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent chief dish for a Christmas feast. —Kelly Williams, Forked River, New Jersey

Beefiness Tenderloin with Sauteed Vegetables

This is the most elegant, tender beef. Information technology'southward 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 equally often as I can. It's wonderful for special occasions, particularly when served with sugariness 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

Crown Roast of Pork with Mushroom Dressing

Information technology looks so elegant that anybody thinks I spent a lot of fourth dimension on this roast. But it's actually and then easy! The biggest challenge is to remember to club the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

Herb-Crusted Prime Rib

Prime number rib always makes an impression on a holiday dinner tabular array, and it'south actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California

Dijon-Rubbed Pork with Rhubarb Sauce

This tender pork loin roast served with a rhubarb-orange sauce is simply succulent! Here's an excellent option for company—it makes a memorable repast. —Marilyn Rodriguez, Sparks, Nevada

Orange-Glazed Pork Loin

This is one of the best pork recipes I've ever tried. My family looks forwards to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are likewise outstanding on pork chops. —Lynnette Miete, Alna, Maine

California Roast Lamb

This recipe is very piece of cake to make and requires lilliputian attending. It goes well with any rice dish, and information technology'due south perfect for just about whatsoever occasion. —Ann Eastman, Santa Monica, California

Wild Rice-Stuffed Pork Loin

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

Common salt-Encrusted Rib Roast

A rib roast is a big part of our holiday dinner traditions. We love the yellow mustard, simply you tin utilise your favorite—Dijon and others are fair game. —Rebecca Wirtzberger, Yuma, Arizona

Fruit-Pecan Pork Roast

This spectacular roast was a huge hitting with members of the cooking club I belong to. The sugariness, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska

Apple tree-Roasted Pork with Ruby Balsamic Glaze

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. At that place is a brusque time bridge between caramelized onions and burned ones, so pay close attention once they outset cooking. —Josh Downey, McHenry, Illinois

Pepper-Crusted Sirloin Roast

Dinner guests will be surprised to hear that this festive entree calls for merely five ingredients. It's the perfect choice for serving a large group.

Piece of cake & Elegant Tenderloin Roast

I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add together 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 lot with more time to visit with family unit and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio

Grandma Edna'due south 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 number Rib with Fresh Herb Sauce

Zippo says "special occasion" like a perfectly seasoned prime rib. Savory, succulent, tender, it'due south the perfect choice when y'all 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 chief dish. I got the recipe from a family unit member several years ago and have made it often. —Rita Drewes, Craig, Missouri

Herbed Pork Roast with Gravy

The archetype mix of herbs topping this roast add together a flavour to the pork that my hubby just loves. It's his favorite dish! —Jean Harris, Central Betoken, Oregon

Crown Pork Roast with Apple-Cranberry Stuffing

For something different this holiday season, give your guests the regal handling past serving this impressive pork roast. The fruity stuffing doubles as a side dish. —Donna Goutermont, Juneau, Alaska

Roasted Beefiness 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 Beefiness Tenderloin

Wow friends and family with this tender beef encased in a gilded horseradish chaff. Roasted garlic boosts the robust season even more. —Laura Bagozzi, Dublin, Ohio

Moist Cranberry Pork Roast

I love to serve this tender, flavorful pork to guests. You don't take to toil away in the kitchen to prepare it, however it tastes like a gourmet meal. —Kimberley Scasny, Douglasville, Georgia

Sunday Pork Roast

Mom would set pork roast for our family, friends and customers at the 3 restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. Information technology's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee

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Source: https://www.tasteofhome.com/article/food-safe-cooking-temperatures/

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