Safe Internal Cooking Temperatures for Home Cooks
By Martis Guleryan · Updated
In short: Cook all poultry to 165°F (74°C), ground beef and egg dishes to 160°F (71°C), and whole cuts of beef and pork to 145°F (63°C) with a 3-minute rest. Reheat leftovers to 165°F (74°C). Check with an instant-read thermometer in the thickest part.
The single most useful tool for safe, juicy meat is an instant-read thermometer. Cooking times in recipes are estimates — ovens, air fryers and the thickness of your chicken all vary — but internal temperature is the same in every kitchen.
Safe minimum internal temperatures
These are the USDA’s safe minimum internal temperatures. Measure in the thickest part of the food.
| Food | Safe minimum temperature | Rest time |
|---|---|---|
| Chicken and turkey (whole, pieces, ground) | 165°F (74°C) | None |
| Ground beef, pork, veal and lamb | 160°F (71°C) | None |
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F (63°C) | 3 minutes |
| Egg dishes (casseroles, egg muffins, quiche) | 160°F (71°C) | None |
| Fish and shellfish | 145°F (63°C) | None |
| Leftovers and casseroles (reheating) | 165°F (74°C) | None |
How to use a food thermometer
- Insert the probe into the thickest part of the food, not touching bone, fat or the pan.
- Wait for the reading to settle — most instant-read thermometers take 2–5 seconds.
- Check more than one piece when cooking a batch. Pieces in the corners of an air fryer basket or sheet pan cook at different speeds.
- Clean the probe with hot, soapy water between uses, especially after checking raw meat.
Safe temperature vs. best temperature
The safe minimum is not always the best-tasting temperature. Chicken thighs, for example, are safe at 165°F (74°C) but become more tender at 175–185°F (79–85°C), because their connective tissue softens. Breasts, on the other hand, dry out quickly above 165°F, so pull them as soon as they get there.
Leftovers: the 2-hour rule
Refrigerate cooked food within 2 hours (1 hour if it is above 90°F outside). Most cooked leftovers keep 3–4 days in the refrigerator. When reheating, bring them to 165°F (74°C).
Frequently asked questions
Is chicken safe if it is still a little pink?
Color is not a reliable sign of doneness. Chicken is safe once it reaches 165°F (74°C) in the thickest part, even if it is slightly pink, and it can be undercooked while looking white.
Where do I put the thermometer?
In the thickest part of the food, away from bone, fat and gristle. For thin pieces, insert the probe sideways.
Why does pork only need 145°F but ground beef needs 160°F?
On whole cuts, bacteria live mostly on the surface, which gets much hotter than the center. Grinding mixes surface bacteria throughout the meat, so ground meat has to be cooked hotter all the way through.
