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Safe Internal Cooking Temperatures Chart

Safe Internal Cooking Temperatures chart
Meat, poultry, eggs and fish Temperature
Beef, veal and lamb (pieces and whole cuts)
Medium-rare 63°C (145°F)
Medium 71°C (160°F)
Well done 77°C (170°F)
Pork (for example, ham, pork loin, ribs)
Pork (pieces and whole cuts) 71°C (160°F)
Ground meat and meat mixtures (for example, burgers, sausages, meatballs, meatloaf and casseroles)
Beef, veal, lamb and pork 71°C (160°F)
Poultry (for example, chicken, turkey) 74°C (165°F)
Mechanically tenderized beef (solid cut)
Beef, veal 63°C (145°F)
Steak (turn over at least twice during cooking) 63°C (145°F)
Poultry (for example, chicken, turkey, duck)
Pieces 74°C (165°F)
Whole 82°C (180°F)
Egg dishes 74°C (165°F)
Fish 70°C (158°F)
Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked. Learn more.) 74°C (165°F)
Others (for example, hot dogs, stuffing, leftovers) 74°C (165°F)
Game Temperature
Chops, steaks and roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done 74°C (165°F)
Ground meat
Ground meat and meat mixtures 74°C (165°F)
Ground venison and sausage 74°C (165°F)
Large game
Bear, bison, musk-ox, walrus, etc. 74°C (165°F)
Small game
Rabbit, muskrat, beaver, etc. 74°C (165°F)
Game birds/waterfowl (for example, wild turkey, duck, goose, partridge and pheasant)
Whole 82°C (180°F)
Breasts and roasts 74°C (165°F)
Thighs, wings 74°C (165°F)
Stuffing (cooked alone or in bird) 74°C (165°F)
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