Whole cuts: 145°F and a three-minute rest
This food thermometer chart follows USDA guidance for beef, pork, veal and lamb steaks, chops and roasts. Reach at least 145°F, then rest the meat for at least three minutes before carving or eating.
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Guide
Food Thermometer Chart for Safe Cooking Temperatures
Use 145°F plus a three-minute rest for whole cuts of beef, pork, veal and lamb; 160°F for ground meats; and 165°F for poultry, stuffing, casseroles and leftovers. Measure the coldest central area with a food thermometer.
Ground meat: 160°F
Ground beef, pork, veal and lamb should reach 160°F. Check the center of patties from the side so the sensor sits in the coolest portion.
Poultry and stuffing: 165°F
Chicken, turkey, duck, ground poultry, giblets and stuffing should reach 165°F. For a whole bird, check the innermost thigh and wing and the thickest breast without touching bone.
Fish and shellfish: 145°F
USDA lists 145°F for fish and shellfish. Place the probe in the thickest portion or center and check more than one place when thickness varies.
Egg dishes, casseroles and leftovers
Eggs are listed at 160°F, while egg dishes, casseroles and reheated leftovers should reach 165°F under the federal chart. Measure the center and sample separate areas in a large dish.
Common questions
Questions before you buy
What temperature should a meat thermometer show for steak?
For safety, USDA specifies at least 145°F for beef steak followed by a three-minute rest. Personal doneness preferences may call for a higher temperature.
What is the safe thermometer reading for chicken?
All poultry should reach at least 165°F in the appropriate internal locations.
Where do you put a meat thermometer?
Place the sensor in the thickest part away from bone, fat and gristle. Enter thin food from the side to reach its center.
Does meat keep warming while it rests?
It can, but do not rely on predicted carryover to replace the USDA minimum and required rest-time instruction.
Sources and how we chose
- USDA FSIS, Safe Minimum Internal Temperature Chart · 2026-10-15
- FoodSafety.gov, Safe Minimum Internal Temperatures · 2026-10-15
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