Pittsburgh Beef Cooking Temp Picture Beef Cooking Temp Black and Blue

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Practice you find yourself guessing if your chicken is washed or that your steak is a perfect medium-rare? Check out (and print!) our guide to food-safe cooking temperatures for meat, fish and more than.

Cooking is a balancing human action. Y'all need to melt meat and other foods long enough to kill germs but not so long that they dry out and lose flavor. Finding that sugariness spot isn't always piece of cake. But take a tip from the professional cooks in our Test Kitchen: Use a food thermometer to mensurate the internal temperature—our Exam Kitchen staffers dear this digital thermometer from Thermoworks.

Learn how to apply a food thermometer, then compare the results with the safety temperatures listed on this page.

Test Kitchen-Recommended Temperatures

Ground meat and meat mixtures	Temperature
Beef, pork, veal and lamb	160°F (71.1°C)
Turkey, craven	165°F (73.9°C)
Beef, veal and lamb – roasts, steaks and chops	Temperature
Medium-rare	135°F (57.2°C)
Medium	140°F (60°C)
Medium-well	145°F (62.8°C)
Poultry	Temperature
Whole craven or turkey	170-175°F (76.seven-79.4°C), as measured in deepest function of thigh**
Legs or thighs	170-175°F (76.7-79.four°C), as measured in deepest part of thigh**
Breast	165°F (73.nine°C)
Stuffing (cooked in bird)	165°F (73.9°C)
Pork	Temperature
Chops, roasts	145°F (62.8°C)
Ham	Temperature
Fresh (raw)	145°F (62.8°C)
Precooked (to reheat)	140°F (lx°C)
Egg dishes	Temperature
Egg-based entrees	160°F (71.1°C)
Custard, sauces, water ice cream base	160°F (71.1°C)
Seafood	Temperature
Fin fish	Flesh should be opaque and flake hands.
Lobster, crab	Flesh should be opaque and pearly.
Scallops	Flesh should be opaque, milky white and firm.
Shrimp	Safe to swallow when flesh turns pink.
Clams, oysters, mussels	Rubber to eat if shells have opened during cooking. Discard any unopened shells.
Miscellaneous	Temperature
Leftovers and casseroles	165°F (73.nine°C)
Microwave dishes	165°F (73.9°C)

**Poultry is safety to eat at 165° (73.9°C), merely we prefer the gustation and texture when the legs and thighs are cooked to 170-175° (76.7-79.four°C).

Gustation of Home

Several meat temperatures are lower than we used to recommend, thanks to enquiry into "carryover cooking." Scientists telephone call it that because oestrus "carries over" from the hot surface of a piece of meat to the cooler interior afterwards the meat has been removed from its heat source. That's why many professional kitchens, ours included, use temperatures slightly lower than recommended by the United States Department of Agronomics (USDA). If that's your preference, too, nosotros suggest yous remove your meat from the oven or grill before it reaches your target temperature, then let it correspond several minutes so it tin cease cooking: 5 minutes for steaks and chops all the way up to 15-20 minutes for roasts.

Important: Reduced meat temperatures aren't for anybody. Pregnant women, infants, the very elderly and people with compromised immune systems should only eat meat that's been cooked to the higher temperatures recommended by the USDA. Only for healthy adults, many food scientists and chefs see piffling take chances in eating meat that'southward cooked to slightly lower temperatures.

Official USDA Guidelines

Product	Minimum internal temperature and rest time
Beefiness, pork, veal and lamb Steaks, chops, roasts	145°F (62.8°C) and let to rest for at to the lowest degree 3 minutes
Basis meats	160°F (71.i°C)
Ham, fresh or smoked (uncooked)	145°F (62.8°C) and allow to balance for at to the lowest degree iii minutes
Fully cooked ham (to reheat)	Reheat cooked hams packaged in USDA-inspected plants to 140°F (lx°C) and all others to 165°F (73.ix°C).
All poultry (whole bird; breasts, legs, thighs, and wings; ground poultry; stuffing)	165°F (73.9°C)
Eggs	160°F (71.1°C)
Fish and shellfish	145°F (62.8°C)
Leftovers	165°F (73.nine°C)
Casseroles	165°F (73.9°C)
Ribs	185°F-195°F (85°C-xc.5°C)

With these guides, cooking upwards roasts, filets, whole birds and more should be a breeze!

Get started with these roasts!

Gustatory modality of Home

Standing Rib Roast

Desire to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or apply the seasoning blend on a unlike beef roast for a hearty, succulent principal dish. I love to set this recipe for special occasions. —Lucy Meyring, Walden, Colorado

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Peppercorn Beef Meridian Loin Roast

A red wine sauce complements the chocolate-brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Domicile Exam Kitchen

Apple-Dijon Pork Roast

This recipe takes less than five minutes to get together and is succulent. I like to serve the roast with rice, then use the tangy sauce as a gravy for both. —Cindy Steffen, Cedarburg, Wisconsin

Eating place-Style Prime Rib

I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. —Kelly Williams, Forked River, New Bailiwick of jersey

Beef Tenderloin with Sauteed Vegetables

This is the most elegant, tender beef. Information technology's made the classic French manner—so easy! —cleo gonske, redding, California

Savory Pork Roast

I dearest this herbed roast so much that I brand information technology as frequently as I tin. Information technology'south wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah

Sirloin Roast with Gravy

This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado

Crown Roast of Pork with Mushroom Dressing

It looks and so elegant that anybody thinks I spent a lot of fourth dimension on this roast. Simply it's actually so like shooting fish in a barrel! The biggest challenge is to call back to order the crown roast from the meat department alee of fourth dimension. —Betty Claycomb, Alverton, Pennsylvania

Herb-Crusted Prime Rib

Prime rib ever makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California

Dijon-Rubbed Pork with Rhubarb Sauce

This tender pork loin roast served with a rhubarb-orange sauce is simply succulent! Here's an excellent choice for company—information technology makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada

Orange-Glazed Pork Loin

This is ane of the best pork recipes I've e'er tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orangish juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

California Roast Lamb

This recipe is very easy to make and requires little attention. Information technology goes well with any rice dish, and information technology's perfect for just about whatsoever occasion. —Ann Eastman, Santa Monica, California

Wild Rice-Stuffed Pork Loin

This recipe features wild rice and apricot stuffing tucked within a tender pork roast. —Kim Rubner, Worthington, Iowa

Salt-Encrusted Rib Roast

A rib roast is a large role of our holiday dinner traditions. Nosotros love the yellow mustard, but you lot can use your favorite—Dijon and others are fair game. —Rebecca Wirtzberger, Yuma, Arizona

Fruit-Pecan Pork Roast

This spectacular roast was a huge hit with members of the cooking order I belong to. The sugariness, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. Information technology'south a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska

Apple tree-Roasted Pork with Ruby-red Balsamic Glaze

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time bridge between caramelized onions and burned ones, so pay close attending in one case they start cooking. —Josh Downey, McHenry, Illinois

Pepper-Crusted Sirloin Roast

Dinner guests will exist surprised to hear that this festive entree calls for just five ingredients. It's the perfect choice for serving a large grouping.

Easy & Elegant Tenderloin Roast

I love the simplicity of this piece of cake beef tenderloin recipe. Olive oil, garlic, table salt and pepper—just add the tenderloin and popular it in the oven. In an hr or so y'all've got an impressive primary dish to feed a crowd. This leaves you lot with more fourth dimension to visit with family unit and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio

Grandma Edna's Cajun Pork

My grandma used to brand this for our family on special occasions. We honey to deport on the delicious tradition. —Tonya Cline, Greenville, Ohio

Prime Rib with Fresh Herb Sauce

Nothing says "special occasion" like a perfectly seasoned prime rib. Savory, succulent, tender, it'south the perfect choice when you want to share something truly divine. —Tonya Burkhard, Palm Declension, Florida

Herb-Crusted Chuck Roast

This recipe turns an cheap cut of beef into a delicious main dish. I got the recipe from a family member several years ago and take made it often. —Rita Drewes, Craig, Missouri

Herbed Pork Roast with Gravy

The classic mix of herbs topping this roast add a flavor to the pork that my married man merely loves. It's his favorite dish! —Jean Harris, Key Bespeak, Oregon

Crown Pork Roast with Apple-Cranberry Stuffing

For something unlike this holiday flavour, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. —Donna Goutermont, Juneau, Alaska

Roasted Beef Tenderloin

An overnight marinade provides a savory seasoning for this tenderloin. I've served this elementary elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware

Horseradish-Encrusted Beef Tenderloin

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio

Moist Cranberry Pork Roast

I love to serve this tender, flavorful pork to guests. You don't have to toil abroad in the kitchen to set up it, yet it tastes similar a gourmet meal. —Kimberley Scasny, Douglasville, Georgia

Sunday Pork Roast

Mom would gear up pork roast for our family, friends and customers at the iii restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee

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Source: https://www.tasteofhome.com/article/food-safe-cooking-temperatures/

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