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)

Click here for a printable chart .

Recommended Cooking Temperatures