Safe minimum internal temperatures
Measure the internal temperature with a food thermometer before removing food from the heat.
| Food | Minimum internal temperature | Rest time |
|---|---|---|
| Beef, pork, lamb and veal: steaks, chops, roasts | 145 °F / 62.8 °C | At least 3 minutes |
| Ground beef, pork, lamb and veal | 160 °F / 71.1 °C | Not specified |
| All poultry, including ground poultry | 165 °F / 73.9 °C | Not specified |
| Fish | 145 °F / 62.8 °C | Not specified |
Method and limitations
This selection reproduces the USDA FSIS chart for beef, pork, lamb and veal steaks, chops and roasts, ground meat, all poultry and fish. Ground poultry belongs in the poultry row. The rest of at least 3 minutes applies to whole meat cuts; “Not specified” means the chart gives no rest time for that row, not a measured zero. Celsius values follow the chart. These are safety minima, not preferred doneness levels or smoker temperatures.
Sources
- Safe Minimum Internal Temperature Chart — USDA Food Safety and Inspection Service,