Meat temperature chart

USDA safe minimum internal temperatures, quoted from the government sources linked on every page. Print this page — it prints clean.

Poultry

MeatUSDA safe minimum
Chicken165°F (74°C)
Turkey165°F (74°C)
Chicken breast165°F (74°C)
Chicken thigh165°F (74°C)
Chicken wings165°F (74°C)
Turkey breast165°F (74°C)
Chicken legs165°F (74°C)
Ground turkey165°F (73.9°C)
Whole chicken165°F (74°C)
Ground chicken165°F (74°C)

Ground meats

MeatUSDA safe minimum
Burger160°F
Meatloaf160°F (71.1°C)
Ground beef160°F (71.1°C)
Meatballs160°F
Sausage160°F (71°C)
Ground pork160°F (71°C)

Whole cuts (beef, pork, lamb, veal, ham)

MeatUSDA safe minimum
Pork145°F (62.8°C) + 3-minute rest
Pork chop145°F (62.8°C) + 3-minute rest
Pork loin145°F (63°C) + 3-minute rest
Steak145°F (63°C) + 3-minute rest
Pork tenderloin145°F (63°C) + 3-minute rest
Brisket145°F (63°C) + 3-minute rest
Beef145°F (62.8°C) + 3-minute rest
Ribs145°F (63°C) + 3-minute rest
Ham145°F (63°C) + 3-minute rest
Tri tip145°F (62.8°C) + 3-minute rest
Pork shoulder145°F (63°C) + 3-minute rest
Prime rib145°F (63°C) + 3-minute rest
Pork butt145°F (63°C) + 3-minute rest
Ribeye145°F (62.8°C) + 3-minute rest
Flank steak145°F (62.8°C) + 3-minute rest
Sirloin145°F (63°C) + 3-minute rest

Fish

MeatUSDA safe minimum
Salmon145°F (63°C)
Fish145°F (63°C)

Shellfish

MeatUSDA safe minimum
Shrimp145°F (62.8°C)

Game (rabbit, venison)

MeatUSDA safe minimum
Venison160°F (71°C)
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