Use a food thermometer, pushed into the thickest part of the meat and away from bone. The key safe minimums (US USDA guidance): poultry 165°F (74°C), ground meat 160°F (71°C), and steaks, chops, roasts and fish 145°F (63°C).
| Food | Fahrenheit | Celsius | Note |
|---|---|---|---|
| Chicken, turkey, duck (whole, parts, ground) | 165°F | 74°C | Check breast, thigh and wing |
| Ground beef, pork, veal, lamb | 160°F | 71°C | Grinding mixes surface bacteria through |
| Beef steaks, roasts, chops | 145°F | 63°C | Then rest 3 minutes |
| Pork chops, roasts, tenderloin | 145°F | 63°C | Then rest 3 minutes |
| Lamb steaks, chops, roasts | 145°F | 63°C | Then rest 3 minutes |
| Veal steaks, chops, roasts | 145°F | 63°C | Then rest 3 minutes |
| Fresh ham (raw) | 145°F | 63°C | Then rest 3 minutes |
| Fish and shellfish | 145°F | 63°C | Flesh opaque and flakes easily |
| Egg dishes (quiche, casseroles) | 160°F | 71°C | Eggs cooked until firm |
| Leftovers and casseroles, reheated | 165°F | 74°C | Steaming hot throughout |
| Precooked ham, reheated | 140°F | 60°C | Packaged in a USDA-inspected plant |
Doneness is a matter of taste rather than safety. These are the commonly used cooking ranges; the safe minimum for whole steaks is 145°F (63°C), so anything below that is a personal choice. Pull steaks 5–10°F (3–5°C) below the target, because the temperature keeps rising while the meat rests.
| Doneness | Fahrenheit | Celsius | Centre looks like |
|---|---|---|---|
| Rare | 120–125°F | 49–52°C | Cool red |
| Medium rare | 130–135°F | 54–57°C | Warm red |
| Medium | 140–145°F | 60–63°C | Warm pink |
| Medium well | 150–155°F | 66–68°C | Slightly pink |
| Well done | 160°F and up | 71°C and up | Little or no pink |
Chicken should reach 165°F (74°C) in the thickest part, including whole birds, breasts, thighs and ground chicken.
Pork chops, roasts and tenderloin are safe at 145°F (63°C) followed by a 3 minute rest. Ground pork needs 160°F (71°C).
Medium rare steak is usually cooked to 130–135°F (54–57°C). The USDA safe minimum for whole steaks is 145°F (63°C), so medium rare is a personal choice.
Ground beef, and other ground meats such as pork, veal and lamb, should reach 160°F (71°C). Ground poultry should reach 165°F (74°C).
Subtract 32, then multiply by 5/9. For example, 165°F minus 32 is 133, times 5/9 is about 74°C. To go back, multiply by 9/5 and add 32.
See also: How long do leftovers last? · Turkey cooking time · Ham cooking time · Prime rib time ·Oven temperatures · Temperature converter · Butter conversion chart · Gallon, quart, pint, cup · Baking substitutions · Cups to grams · All converters · All tools