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Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.
Safe internal cooking temperatures vary depending on the type of meat but are commonly around 145°F (65°C) for whole meats and 160–165°F (70–75°C) for ground meats.
Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
Here's how to read and use an internal meat thermometer, plus a handy chart on minimum internal temperatures.
Reheat foods to a minimum internal temperature of 165 F (73.9 C), or until they are steaming hot. Microwave ovens do not heat evenly, so when using a microwave to reheat leftovers, cover the container and rotate to ensure they are heated evenly.
This Meat Temperature Chart will teach you the proper internal temperatures for all different types of meat. Understanding food safety is crucial to keeping your family from getting sick!
Minimum Internal Temperature & Rest Time. Beef, Pork, Veal & Lamb Steaks, chops, roasts. 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Ground Meats. 160 °F (71.1 °C) Ground Poultry. 165 °F. Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes.
Beef, Pork, Veal, and Lamb (chops, roasts, steaks) 145oF with a 3-minute rest time. Ground Meat 160oF. Ham, uncooked (fresh or smoked) 145oF with a 3-minute rest time.
When cooking food — whether grilling, stewing, roasting, or frying — and reheating leftovers, it's important to know the safe minimum internal temperature of what you're cooking to avoid foodborne illness. This is particularly true for all fresh meat, poultry, and seafood products.
What are meat cooking temperatures? Put simply, you want the internal temperature of meat to reach a safe point where it’s a) cooked and tastes amazing and b) hot enough to kill harmful bacteria that can cause food poisoning.