Meat Temperature Chart (Printable)
Safe internal temperatures for common meats, measured with an instant-read thermometer in the thickest part. Print this page (Ctrl/Cmd+P) and stick it on the fridge.
| Meat | Pull temp | Rest | Notes |
|---|---|---|---|
| Chicken & turkey (all cuts, ground) | 165°F / 74°C | 5 min | Includes reheated poultry and rice dishes |
| Ground beef, pork, lamb | 160°F / 71°C | — | Burgers, meatloaf, meatballs |
| Beef steak, roast | 145°F / 63°C | 3+ min | 145°F = medium; adjust to taste |
| Pork chops, tenderloin, roast | 145°F / 63°C | 3+ min | Blushing center is safe at 145°F |
| Lamb (whole cuts) | 145°F / 63°C | 3+ min | Ground lamb: 160°F |
| Fish & shellfish | 145°F / 63°C | — | Opaque and flakes easily; shrimp pink and firm |
| Leftovers & casseroles | 165°F / 74°C | — | Reheat only the portion you will eat |
How to use it
Insert the thermometer away from bone and fat, check two spots on thick cuts, and remember whole cuts keep rising a few degrees while resting. Timers estimate; temperatures decide.
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FAQ
What temperature should chicken be cooked to?
165°F (74°C) internal for all poultry, including ground chicken and reheated leftovers.
Can I pull meat early and let rest finish it?
Yes for whole cuts — carryover heat finishes the job. Poultry and ground meat must still reach full temp.
Where do I place the thermometer?
Thickest part, away from bone, fat, and pan surface. Check two spots on thick cuts.