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, casseroles and mechanically tenderized beef) |
| Beef, veal (including mechanically tenderized), lamb and pork |
71°C (160°F) |
| Poultry (for example, chicken, turkey) |
74°C (165°F) |
| Poultry (for example, chicken, turkey, duck) |
| Pieces |
74°C (165°F) |
| Whole |
85°C (185°F) |
| Egg |
| Egg dishes |
74°C (165°F) |
| Seafood |
| 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 |
| 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) |
