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Safe Internal Cooking Temperatures chart |
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| Meat, poultry, eggs and fish | Temperature | ||
| Beef, veal and lamb (pieces and whole cuts) | |||
| Medium-rare | 63°C (145°F) | ||
| Medium | 71°C (160°F) | ||
| Well done | 77°C (170°F) | ||
| Pork (for example, ham, pork loin, ribs) | |||
| Pork (pieces and whole cuts) | 71°C (160°F) | ||
| Ground meat and meat mixtures (for example, burgers, sausages, meatballs, meatloaf and casseroles) | |||
| Beef, veal, lamb and pork | 71°C (160°F) | ||
| Poultry (for example, chicken, turkey) | 74°C (165°F) | ||
| Mechanically tenderized beef (solid cut) | |||
| Beef, veal | 63°C (145°F) | ||
| Steak (turn over at least twice during cooking) | 63°C (145°F) | ||
| Poultry (for example, chicken, turkey, duck) | |||
| Pieces | 74°C (165°F) | ||
| Whole | 82°C (180°F) | ||
| Egg | |||
| Egg dishes | 74°C (165°F) | ||
| Seafood | |||
| Fish | 70°C (158°F) | ||
| Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked. Learn more.) | 74°C (165°F) | ||
| Others | |||
| Others (for example, hot dogs, stuffing, leftovers) | 74°C (165°F) | ||
| Game | Temperature | ||
| Chops, steaks and roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn) | |||
| Well done | 74°C (165°F) | ||
| Ground meat | |||
| Ground meat and meat mixtures | 74°C (165°F) | ||
| Ground venison and sausage | 74°C (165°F) | ||
| Large game | |||
| Bear, bison, musk-ox, walrus, etc. | 74°C (165°F) | ||
| Small game | |||
| Rabbit, muskrat, beaver, etc. | 74°C (165°F) | ||
| Game birds/waterfowl (for example, wild turkey, duck, goose, partridge and pheasant) | |||
| Whole | 82°C (180°F) | ||
| Breasts and roasts | 74°C (165°F) | ||
| Thighs, wings | 74°C (165°F) | ||
| Stuffing (cooked alone or in bird) | 74°C (165°F) | ||