Best Internal Meat Temperature Guide

We’ve put together a ‘cheat sheet’ below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. We recommend using a food thermometer like our ultra-fast manual probe meat thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.

  • Rare: 120ºF - 125ºF / 48.9ºC - 51.6ºC

    Medium-rare: 130ºF - 135ºF / 54.4ºC - 57.2ºC

    Medium: 140ºF - 145ºF / 60ºC - 62.8ºC

    Medium-well: 150ºF - 155ºF / 65.5ºC - 68.3ºC

    Well done: 160ºF / 71.1ºC and above

  • Rare: 135ºF / 57.2ºC

    Medium-rare: 140ºF - 150ºF / 60ºC - 65.5ºC

    Medium: 160ºF / 71.1ºC

    Well-done: 165ºF / 73.9ºC and above

  • Chicken: 165ºF - 175ºF / 73.9ºC - 80ºC

    Turkey: 165° F - 175ºF / 73.9ºC - 80ºC

Pork: 145ºF / 62.8ºC

Ham, fully cooked (to reheat)*: 140ºF / 60ºC

Ground Poultry: 165ºF / 73.9ºC

Ground Meat: 160ºF / 71.1ºC

Fish and Shellfish: 145ºF / 62.8ºC

Eggs and Egg Dishes: 160ºF / 71.1ºC

Casseroles: 160ºF / 71.1ºC

Stuffing, dressing: 165ºF / 73.9ºC

Reheated leftovers: 165ºF / 73.9ºC

Holding temperature for cooked food: 140ºF / 60ºC