Meat Internal Temperature Guide
Look up the USDA-recommended safe internal cooking temperature for any meat or poultry.
How to use this tool
- Enter meat type in the fields above.
- Results update instantly as you type — or click Calculate.
- Read your safe temp (°f) and the full breakdown beneath it.
Formula
Safe temperature (°C) = round((T°F − 32) × 5 ÷ 9, 1 decimal place)
Reference temperatures: chicken/poultry: 165 °F (73.9 °C), ground beef/pork: 160 °F (71.1 °C), beef steaks, fish, fresh ham: 145 °F (62.8 °C), pre-cooked ham: 140 °F (60 °C), eggs, leftovers: 160–165 °F.
How it works
The temperatures listed in this guide correspond to the USDA minimum safe internal temperatures, which are the points at which pathogens including Salmonella and E. coli are reliably destroyed throughout the meat. Beef steaks and fish require 3 minutes of rest time at 145 °F to complete pathogen elimination, while poultry must reach 165 °F with no mandatory rest. The most common mistake is checking temperature in the wrong location: for poultry the probe should reach the thickest part of the thigh without touching bone, and for roasts it should be inserted into the geometric center of the thickest section.
Worked example
Safe temperature for chicken or poultry
- Look up chicken/poultry: the safe temperature is 165 °F with no required rest time.
- Convert to Celsius: (165 − 32) × 5 ÷ 9 = 133 × 0.5556 = 73.888..., rounded to 73.9 °C.
- Insert the probe into the thickest part of the thigh; cook until the thermometer reads at least 165 °F.
165 °F (73.9 °C), rest time 0 minutes
Common mistakes to avoid
- Inserting the thermometer into bone, fat, or the pan instead of the thickest part of the muscle -- bone conducts heat faster and registers higher than the true meat temperature.
- Pulling poultry at 160 deg F because it "looks done" -- USDA specifies 165 deg F (73.9 deg C) for all poultry with no rest period; 160 deg F is only safe for beef steaks after a 3-minute rest.
- Confusing target temperatures for whole-muscle beef steaks with ground beef -- ground beef must reach 160 deg F because grinding distributes any surface bacteria throughout; steaks are safe at 145 deg F + rest.
Key terms
- Safe internal temperature
- The minimum core temperature a food must reach to ensure harmful bacteria are destroyed, as defined by food safety guidelines.
- Rest time
- The period after removing meat from heat during which it must remain at or above the target temperature; the continued heat destroys pathogens that survived to the last moment of cooking.
- Instant-read thermometer
- A probe thermometer that displays temperature within a few seconds, used to verify that the geometric center of meat has reached the required safe temperature.
- Pathogen
- A disease-causing microorganism such as Salmonella, Listeria, or E. coli that can be present in raw meat and is killed by sufficient heat.
Frequently asked questions
- What temperature should chicken be cooked to?
- Chicken and all poultry should reach a minimum internal temperature of 165°F (74°C) with no rest time required.
- What temperature should steak be cooked to?
- Beef steaks and roasts: 145°F (63°C) minimum, followed by a 3-minute rest. This applies to whole cuts; ground beef must reach 160°F.