Safe Meat Temperature Chart: Beef, Pork, Chicken, Turkey & Fish

Quick Answer

Cook poultry to 165°F, ground meats to 160°F, and fish and whole cuts of beef, pork, lamb, and veal to 145°F. Use a reliable thermometer in the thickest part, avoiding bone, the pan, and large pockets of fat. Whole cuts of beef, pork, lamb, and veal should rest for at least 3 minutes after reaching 145°F. BBQ cuts like brisket and pork shoulder are usually cooked much higher for tenderness, but that is a texture target, not the basic safety minimum.

Safe Meat Temperature Chart

Food	Safe Internal Temperature	Rest Time	What To Check	BBQ / Cooking Note
Chicken, turkey, duck, and other poultry	165°F	None after 165°F	Measure the thickest part of the breast and thigh; avoid bone. Stuffing must also reach 165°F.	Dark meat often tastes better at 175–195°F, but 165°F is the safety minimum.
Ground poultry	165°F	None after 165°F	Check the center of the thickest patty, meatball, sausage, or loaf.	Do not use poultry color as the test; use a thermometer.
Ground beef, pork, lamb, veal, goat, bison, and sausage	160°F	None after 160°F	Measure the center of the thickest part of the ground meat.	Burgers made from ground meat should reach 160°F for safety.
Beef, pork, lamb, veal, goat, and bison steaks, roasts, and chops	145°F	3 minutes	Measure the thickest part away from bone, fat, or gristle.	Steak doneness targets may vary, but the basic public safety minimum for whole cuts is 145°F with a 3-minute rest.
Fresh ham / uncooked ham	145°F	3 minutes	Measure the thickest part away from bone.	Fresh ham is treated like a raw pork roast for safety.
Precooked ham reheated at home	165°F	None after 165°F	Measure the center of the thickest portion.	Some USDA-inspected, fully cooked hams can be reheated to 140°F, but 165°F is the safer simple rule when label details are unclear.
Fish fillets or whole fish	145°F	None after 145°F	Measure the thickest part of the fish.	Fish should be opaque and separate easily with a fork, but temperature is the clearer safety check.
Shrimp, lobster, crab, and scallops	N/A — cook until opaque/pearly	N/A	Look for opaque flesh and firm texture; avoid translucent centers.	Shellfish cooks quickly, so check early to avoid rubbery texture.
Clams, oysters, and mussels	N/A — cook until shells open	N/A	Discard any shells that do not open during cooking.	Do not force closed shells open and serve them.
Egg dishes and casseroles	160°F for egg dishes; 165°F for casseroles with meat or poultry	None after target temp	Measure the center of the dish.	Useful for smoked breakfast casseroles, stuffed dishes, and mixed pans.
Leftovers and reheated cooked food	165°F	None after 165°F	Measure the center or coldest part after reheating.	Reheat sliced brisket, pulled pork, chicken, and sides evenly before serving.

Safety & use notes

This chart is a food-safety reference. It lists safe minimum internal temperatures first. BBQ finish temperatures for tenderness, bark, rendering, and slice texture are separate quality targets.

Use a reliable instant-read thermometer or probe thermometer; color and juices are not reliable safety tests.
Measure in the thickest part of the food and avoid touching bone, the pan, or large pockets of fat.
Whole cuts of beef, pork, lamb, veal, goat, and bison need a 3-minute rest after reaching 145°F.
Poultry, ground meats, leftovers, and casseroles should reach their listed temperatures in the center or thickest part.
Brisket and pork shoulder are commonly cooked to about 195–205°F for tenderness, but that is a BBQ texture target, not the minimum safety temperature.
Source: USDA FSIS Safe Minimum Internal Temperature Chart — https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
Source: FoodSafety.gov Safe Minimum Internal Temperatures — https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

Key Takeaways

Poultry safety target: 165°F.
Ground meat safety target: 160°F, except ground poultry, which is 165°F.
Whole cuts of beef, pork, lamb, veal, goat, and bison: 145°F plus a 3-minute rest.
Fish safety target: 145°F; shellfish is cooked until opaque or shells open.
Leftovers and reheated foods should reach 165°F.

Common Mistakes

Confusing BBQ tenderness targets with safety minimums

Brisket and pork shoulder are cooked higher because they need collagen breakdown for tenderness. That does not mean all beef or pork must reach 200°F to be safe.

Checking near bone

Bones can give misleading readings. Insert the thermometer into the thickest meat, away from bone, fat, and the cooking surface.

Relying on color or clear juices

Meat color can be misleading. Poultry can remain pink near bone even when cooked, and pork can still have some pink color at a safe temperature.

Skipping the required rest for whole cuts

Whole cuts of beef, pork, lamb, veal, goat, and bison need a 3-minute rest after reaching 145°F.

Using steak doneness temperatures for burgers

Ground meat is different from intact steak because grinding mixes surface bacteria throughout the meat. Cook ground beef and similar ground meats to 160°F.

FAQ

What temperature is chicken safe to eat?

Chicken and other poultry are safe at 165°F when measured in the thickest part. For whole birds, check both the breast and thigh, and make sure stuffing reaches 165°F if the bird is stuffed.

What temperature is pork safe to eat?

Whole pork cuts such as chops, roasts, and tenderloin are safe at 145°F with a 3-minute rest. Ground pork and pork sausage should reach 160°F.

What temperature is beef safe to eat?

Whole beef cuts are safe at 145°F with a 3-minute rest. Ground beef should reach 160°F. BBQ cuts like brisket are usually cooked higher for tenderness.

Is brisket safe before 200°F?

Yes. Brisket is commonly cooked to around 195–205°F because it becomes tender there, not because 200°F is required for safety. Use the brisket temperature chart for texture and finish guidance.

Can I tell meat is safe by color?

No. Color is not reliable enough. Use a food thermometer and check the thickest part of the meat.

Quick Answer