Meat Temperature Guide
USDA-recommended safe internal cooking temperatures for beef, pork, poultry, lamb, seafood, and more. Includes doneness levels.
Beef Steaks & Roasts
Cool red center
Warm red center
Warm pink center (USDA recommended)
Slight pink center
No pink
Ground Beef
USDA recommended; no pink
Pork Chops & Roasts
USDA recommended + 3 min rest
No pink
Ground Pork
USDA recommended
Chicken (Whole, Pieces, Ground)
USDA recommended; no exceptions
Turkey (Whole, Pieces, Ground)
USDA recommended; check thigh
Duck
Duck breast is often served pink
USDA recommended for whole duck
Lamb
Cool red center
Warm red center
USDA recommended
No pink
Fish & Shellfish
Flesh is opaque and flakes easily
Salmon (Sashimi-grade)
Translucent center; use sushi-grade only
Slightly pink center
Fully opaque
Ham (Pre-cooked)
Reheat to serving temperature
Eggs
Cook until yolk and white are firm
Why Internal Temperature Matters
Using a meat thermometer is the only reliable way to ensure food safety. Color alone is not a reliable indicator of doneness. Always insert the thermometer into the thickest part of the meat, away from bone.
Features
- USDA-recommended temperatures
- Toggle between Fahrenheit and Celsius
- Filter by meat category
- Doneness levels for steaks and roasts
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