Meat and Seafood Cooking Temperature Chart and Guide

This guide outlines the minimum internal cooking temperatures for meat and seafood.

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Cooking meat and seafood to safe temperatures

We want to feed our family delicious meals, but we also want to know the food has been cooked to a safe temperature to keep our family healthy.

It is important to know the appropriate cooking temperatures for meat and how to check those temperatures. We'll refer to the FDA-recommended guidelines for this.

The BEST way to check the internal temperature of meat is with a good quality meat thermometer.

Common types of thermometers

Instant-read thermometer - It's fast and easy and will give you an accurate reading. The Thermapen is my favorite thermometer. I use it every single day. It's a little pricier than other models, but mine has outlasted all of the less-expensive thermometers I've had over the years. It's a worthwhile investment indeed.
Probe thermometers are ideal for monitoring temperature when cooking larger roasts in the oven or grill. The probe is inserted into the meat. The thermometer is attached to the other end of the wire and sits on the counter (or magnetically attaches to the outside of the oven). The desired doneness temperature is entered, and the thermometer will alert you when that temperature is reached.
Oven-safe dial thermometer - This thermometer is also useful in larger roasts. Insert it into the thickest part of the meat. It is oven-safe and stays in the meat during the cooking process. The large dial is easy to read while the meat cooks.

How to take the temperature of meat

Always use a clean thermometer.
A thermometer should be placed into the meat so the tip reaches the thickest part or center of the meat. Ensure the thermometer doesn't touch the pan or any bone.
When roasting a whole chicken or turkey, insert the thermometer into the thickest part of the thigh without touching any bone.

Grab your free printable meat cooking temperature chart here.

Poultry internal temperature

It's important to cook poultry such as chicken and turkey to the correct temperature to avoid possible Salmonella poisoning. Per the FDA, the minimal safe internal temperature for poultry is 165℉. It can be cooked to a higher temperature based on personal preference.

These chicken recipes are family favorites:

crispy cereal-coated chicken strips on a plate.

Pork (including fresh ham), lamb, and veal internal temperature

According to the FDA, pork (including fresh ham), lamb, and veal should be cooked to an internal temperature of 145°F with a 3-minute rest. During this rest period, the temperature will rise another 3-5 degrees, and the juices will redistribute throughout the meat, keeping it juicy and moist.

Try Spiced Pork Tenderloin with Caramelized Onions and Apples for a delicious weeknight meal.

sliced tenderloin with onions and apples

Ground Meat Internal Temperature

These ground meat temperatures apply to burgers, meatballs, meatloaf, and any other dish made with ground meat.

Ground beef, pork, lamb, and veal - 160℉
Ground chicken and turkey - 165℉

Check out these comfort dishes made with ground meat:

Beef internal temperature

As recommended by the FDA, beef should be cooked to an internal temperature of 145℉ with a 3-minute rest.

When cooking steaks or roasts such as tenderloin or prime rib, you may prefer a different level of doneness.

Corned beef brisket should be cooked to 160℉ for best results. Cooking brisket low and slow until it is fork-tender is the best way to judge doneness.

TIP: Remove the meat from the heat when it reaches 3-5 degrees below the desired temperature. The temperature will continue to rise a few degrees during the rest period.

Rare - cool pink center - 125℉
Medium rare - warm red center - 135℉
Medium - warm pink center - 145℉
Medium well - slight pink center - 150℉
Well done - little or no pink - 160℉

Try beef for dinner with these family favorites:

Seafood internal temperature

Fish with fins - 145℉ or until flesh is opaque and separates easily with a fork.
Shrimp, lobster, crab, and scallops - Cook until the flesh is pearly white or opaque.
Clams, oysters, mussels - Cook until shells open during cooking. Any shells that do not open during the cooking process should not be eaten.

Here are my favorite seafood recipes: