Meat cooking temperatures vary, and it can be difficult to know exactly how to cook meat to make sure that it’s safe to eat. Taking the temperature of your meat is the only way to make sure it has been cooked enough to eliminate potentially harmful bacteria that could cause food poisoning. In fact, using food thermometers while cooking could prevent many of the 48 million cases of foodborne illness each year. Here are the preferred cooking temperatures—considered safe by experts—for meats and seafood cooked to juicy perfection.

How to Take Meat Temperatures Properly

The first step to taking the temperature of your meat is to grab an instant-read thermometer. These are widely available (and super affordable), plus they take the guesswork out of searing, grilling, or roasting meat. Next, insert it into the thickest part of the meat, avoiding bones, fat, and gristle. The United States Department of Agriculture (USDA) advises starting to check the temperature toward the end of cooking, but before you expect it to be done.

Safe Minimum Internal Temperatures for Meat

For accurate information on cooking temperatures for all types of food, review the U.S. Food Safety Safe Minimum Cooking Temperatures chart or review our Meat Temperature Safety Guide below.

Safe Temperatures for Poultry

Per the USDA, the safe cooking temperature for all poultry products is 165 F. For white meat, you can remove the poultry from the heat at 160 F. The temperature will continue to rise even after it is taken off of the heat, ideally to about 165 F.

White Meat

160 F, 71 C

Dark Meat

165 F, 75 C

Ground Poultry

165 F, 75 C

Safe Temperatures for Beef

The USDA states that 145 F with a 3-minute resting period is the safe minimum internal temperature for most cuts of beef. However, because the level of doneness on a steak or a hamburger, for example, is often a matter of personal preference, you will see that beef can be cooked to a lower temperature if desired.

Rare

120 F, 40 C

Medium-Rare

130 F, 55 C

Medium

140 F, 60 C

Medium-Well

150 F, 65 C

Well-Done

155 F, 70 C

Ground Beef

160 F, 71 C

Safe Temperatures for Pork

Like beef, the minimum internal temperature for pork is 145 F. The exception is ground pork, which the USDA says should be cooked to 160 F.

Medium

145 F, 63 C

Well-Done

160 F, 71 C

Ground Pork

160 F, 71 C

Safe Temperatures for Lamb

Again, the minimum internal temperature for lamb (not including ground lamb) according to the USDA is 145 F. However, because the level of doneness is a matter of personal preference, lamb can be cooked to a lower temperature. We don’t recommend cooking lamb below 125 F.

Medium-Rare

125 F, 52 C

Medium

130 F, 55 C

Medium-Well

145 F, 63 C

Well-Done

150 F, 65 C

Ground Lamb

160 F, 71 C

Safe Temperatures for Seafood

When it comes to cooking seafood, much of it has to do with how the fish looks. You will know foods like shrimp, lobster, and scallops are done when the flesh is white and opaque, while oysters and the like are ready once the shells open. For fish with fins, aim for a minimum internal temperature of 145 F.

Fish With Fins

145 F (63 C) or cook until flesh is opaque and separates easily with a fork

Shrimp, Lobster, Crab, and Scallops

Cook until flesh is pearly or white, and opaque

Clams, Oysters, Mussels

Cook until shells open during cooking

*For maximum food safety, the U.S. Department of Agriculture recommends 165 F for all poultry; 160 F for ground beef, lamb, and pork; and 145 F, with a 3-minute resting period, for all other types of beef, lamb, and pork.

How to Cook Meat Safely (and Deliciously)

Cooking meat safely can help you ensure both flavor and food safety. It’s important to start by selecting fresh, high-quality cuts of meat. It’s equally important, however, to store them properly in the refrigerator or in the freezer until you’re ready to cook them.

Cooking Hot and Fast

Cooking meat hot and fast means cooking it over high temperatures to quickly sear it, lock in the juices, and create a flavorful crust. Grilling, broiling, and pan-searing meat are ways to cook it hot and fast, charring the outside while maintaining tenderness and juiciness on the inside. Using a meat thermometer can help you ensure that the internal temperature is safe, regardless of what the meat looks like on the outside.

Cooking Low and Slow

Cooking meat low and slow means cooking it over lower temperatures for longer periods of time. This can be an ideal cooking method for tougher cuts of meat that need time to tenderize. For example, braising, slow-cooking, and smoking meat takes time, but it makes for deeply flavorful meat in meals like stews and roasts. Because consistent, low heat takes time, however, it’s important to use a thermometer to keep an eye on the internal temperature of the meat.

The Importance of Resting

Letting the meat rest after cooking it is key—especially for marinated meats. Marinating meat can enhance its flavor and tenderness, bringing out its best. Allowing the meat to rest after cooking gives it time for the juices and marinade to redistribute (since, when meat cooks, the juices are driven to the center). Allowing the juices to seep in gives you a more moist and flavorful final result.

Food Safety Tips When Handling Meat

Whenever you cook with raw meat (or poultry) it’s important to be very careful, as these uncooked foods can be contaminated with Salmonella, E. coli, and other foodborne pathogens. To minimize the risk of contaminating your food and potentially getting sick, follow these food safety tips.

• Wash your hands with soap and water for at least 20 seconds before (and after) handling raw chicken and meat.
• Don’t wash your chicken! While some might have an urge to give their chicken a little rinse before cooking it, washing chicken is a big no-no. In fact, if you wash your chicken you will actually increase your chances of getting sick.
• Keep raw chicken and meat (and its juices) away from ready-to-eat foods. This includes salads as well as food that is already cooked.
• Use a separate cutting board and knife when slicing raw chicken and meat, and don’t place other food on any surface that was previously in contact with raw foods. This will help avoid cross-contamination.