Cooking to the right internal temperature ensures your food is safe to eat while keeping it juicy and flavorful. Use a digital meat thermometer for the most accurate results!
🥩 Beef, Veal & Lamb
Rare: 120–130°F (49–54°C) – Cool red center
Medium Rare: 130–135°F (54–57°C) – Warm red center
Medium: 135–145°F (57–63°C) – Warm pink center
Medium Well: 145–155°F (63–68°C) – Slight pink center
Well Done: 155°F+ (68°C+) – Little to no pink
🍗 Poultry (Chicken & Turkey)
Whole & Parts: 165°F (74°C)
Ground Poultry: 165°F (74°C)
🐖 Pork
Chops, Roasts, & Tenderloin: 145°F (63°C) + 3-minute rest
Ground Pork: 160°F (71°C)
🥩 Ground Meats (Beef, Veal, & Lamb)
Safe Minimum Temperature: 160°F (71°C)
🐟 Seafood
Fish: 145°F (63°C) or until opaque and flakes easily
Shrimp, Crab, Lobster: Cook until flesh is pearly white and opaque
Scallops: Cook until milky white and firm
🍳 Eggs
Safe Minimum Temperature: 160°F (71°C)
🥗 Leftovers & Casseroles
Reheat to: 165°F (74°C)
🥩 Beef, Veal & Lamb
Rare: 120–130°F (49–54°C) – Cool red center
Medium Rare: 130–135°F (54–57°C) – Warm red center
Medium: 135–145°F (57–63°C) – Warm pink center
Medium Well: 145–155°F (63–68°C) – Slight pink center
Well Done: 155°F+ (68°C+) – Little to no pink
🍗 Poultry (Chicken & Turkey)
Whole & Parts: 165°F (74°C)
Ground Poultry: 165°F (74°C)
🐖 Pork
Chops, Roasts, & Tenderloin: 145°F (63°C) + 3-minute rest
Ground Pork: 160°F (71°C)
🥩 Ground Meats (Beef, Veal, & Lamb)
Safe Minimum Temperature: 160°F (71°C)
🐟 Seafood
Fish: 145°F (63°C) or until opaque and flakes easily
Shrimp, Crab, Lobster: Cook until flesh is pearly white and opaque
Scallops: Cook until milky white and firm
🍳 Eggs
Safe Minimum Temperature: 160°F (71°C)
🥗 Leftovers & Casseroles
Reheat to: 165°F (74°C)
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