USDA Safe Cooking Temperature Chart
A meat thermometer is the only reliable way to know if food is safe. Color is misleading - ground beef can turn brown at 135F (still undercooked) or stay pink at 160F (fully safe). The numbers below come directly from the USDA Food Safety and Inspection Service. Whole cuts of beef, pork, and lamb are safe at 145F with a 3-minute rest, but all poultry must hit 165F regardless of cut. Ground meats need higher temps than whole cuts because surface bacteria gets mixed throughout during grinding.
Always use an instant-read meat thermometer to verify internal temperatures. Times are estimates and cooking results vary by equipment, altitude, and starting temperature.
Poultry
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Chicken Breast | 165°F / 74°C | 5 min | 6 methods |
| Chicken Thighs | 165°F / 74°C | 5 min | 5 methods |
| Chicken Wings | 165°F / 74°C | 3 min | 4 methods |
| Whole Turkey | 165°F / 74°C | 30 min | 2 methods |
| Whole Chicken | 165°F / 74°C | 15 min | 4 methods |
| Turkey Breast | 165°F / 74°C | 15 min | 2 methods |
| Chicken Legs (Drumsticks) | 165°F / 74°C | 5 min | 3 methods |
| Chicken Tenders | 165°F / 74°C | 3 min | 4 methods |
| Bone-In Chicken Breast | 165°F / 74°C | 5 min | 3 methods |
| Bone-In Chicken Thighs | 165°F / 74°C | 5 min | 3 methods |
| Chicken Leg Quarters | 165°F / 74°C | 5 min | 3 methods |
| Ground Chicken | 165°F / 74°C | 3 min | 3 methods |
| Chicken Sausage | 165°F / 74°C | 3 min | 3 methods |
| Chicken Cutlets | 165°F / 74°C | 3 min | 3 methods |
| Turkey Legs | 165°F / 74°C | 10 min | 3 methods |
| Ground Turkey | 165°F / 74°C | 3 min | 3 methods |
| Turkey Meatballs | 165°F / 74°C | 3 min | 3 methods |
| Cornish Hen | 165°F / 74°C | 10 min | 3 methods |
| Duck Breast | 165°F / 74°C | 5 min | 3 methods |
| Whole Duck | 165°F / 74°C | 20 min | 1 methods |
| Quail | 165°F / 74°C | 5 min | 3 methods |
| Chicken Nuggets | 165°F / 74°C | 2 min | 3 methods |
| Chicken Drumsticks (Air Fryer) | 165°F / 74°C | 5 min | 1 methods |
| Whole Chicken (Air Fryer) | 165°F / 74°C | 15 min | 1 methods |
Seafood & Fish
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Salmon Fillet | 145°F / 63°C | 3 min | 6 methods |
| Shrimp | 145°F / 63°C | N/A | 6 methods |
| Lobster Tail | 145°F / 63°C | 2 min | 5 methods |
| Tilapia | 145°F / 63°C | 2 min | 3 methods |
| Cod | 145°F / 63°C | 2 min | 4 methods |
| Frozen Salmon | 145°F / 63°C | 3 min | 2 methods |
| Whole Salmon | 145°F / 63°C | 5 min | 2 methods |
| Whole Lobster | 145°F / 63°C | 3 min | 2 methods |
| King Crab Legs | 145°F / 63°C | 2 min | 3 methods |
| Snow Crab Legs | 145°F / 63°C | 2 min | 3 methods |
| Sea Scallops | 145°F / 63°C | 1 min | 3 methods |
| Bay Scallops | 145°F / 63°C | 1 min | 2 methods |
| Tuna Steak | 145°F / 63°C | 2 min | 3 methods |
| Halibut | 145°F / 63°C | 2 min | 3 methods |
| Mahi-Mahi | 145°F / 63°C | 2 min | 3 methods |
| Swordfish | 145°F / 63°C | 3 min | 3 methods |
| Whole Trout | 145°F / 63°C | 2 min | 2 methods |
| Trout Fillet | 145°F / 63°C | 2 min | 2 methods |
| Catfish | 145°F / 63°C | 2 min | 2 methods |
| Flounder | 145°F / 63°C | 2 min | 2 methods |
| Red Snapper | 145°F / 63°C | 2 min | 2 methods |
| Sea Bass | 145°F / 63°C | 2 min | 2 methods |
| Walleye | 145°F / 63°C | 2 min | 2 methods |
| Perch | 145°F / 63°C | 2 min | 2 methods |
| Clams | 145°F / 63°C | N/A | 2 methods |
| Mussels | 145°F / 63°C | N/A | 2 methods |
| Oysters | 145°F / 63°C | N/A | 2 methods |
| Calamari | 145°F / 63°C | N/A | 3 methods |
| Crawfish | 145°F / 63°C | N/A | 1 methods |
Eggs
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Hard Boiled Eggs | 160°F / 71°C | N/A | 4 methods |
| Soft Boiled Eggs | 160°F / 71°C | N/A | 2 methods |
| Scrambled Eggs | 160°F / 71°C | N/A | 1 methods |
| Omelette | 160°F / 71°C | N/A | 1 methods |
| Fried Eggs | 160°F / 71°C | N/A | 1 methods |
| Poached Eggs | 160°F / 71°C | N/A | 1 methods |
| Egg Bites | 160°F / 71°C | 3 min | 2 methods |
| Frittata | 160°F / 71°C | 5 min | 2 methods |
Pork
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Bacon | 145°F / 63°C | N/A | 4 methods |
| Pork Chops | 145°F / 63°C | 5 min | 5 methods |
| Baby Back Ribs | 145°F / 63°C | 10 min | 5 methods |
| Pork Tenderloin | 145°F / 63°C | 10 min | 4 methods |
| Ham (Spiral Cut) | 145°F / 63°C | 15 min | 2 methods |
| Pork Loin Roast | 145°F / 63°C | 10 min | 3 methods |
| Bone-In Pork Chops | 145°F / 63°C | 5 min | 3 methods |
| Bone-In Pork Loin Roast | 145°F / 63°C | 15 min | 1 methods |
| Pork Shoulder (Pork Butt) | 145°F / 63°C | 30 min | 3 methods |
| Pulled Pork | 145°F / 63°C | 30 min | 3 methods |
| Spare Ribs | 145°F / 63°C | 10 min | 2 methods |
| St. Louis Style Ribs | 145°F / 63°C | 10 min | 2 methods |
| Country Style Ribs | 145°F / 63°C | 10 min | 3 methods |
| Ham Steak | 145°F / 63°C | 3 min | 3 methods |
| Pork Belly | 145°F / 63°C | 10 min | 2 methods |
| Bratwurst | 160°F / 71°C | 3 min | 3 methods |
| Italian Sausage | 160°F / 71°C | 3 min | 3 methods |
| Breakfast Sausage Links | 160°F / 71°C | N/A | 3 methods |
| Breakfast Sausage Patties | 160°F / 71°C | N/A | 3 methods |
| Pork Kabobs | 145°F / 63°C | 5 min | 3 methods |
| Bone-In Pork Roast | 145°F / 63°C | 15 min | 1 methods |
Beef
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Ribeye Steak | 145°F / 63°C | 5 min | 5 methods |
| Meatloaf | 160°F / 71°C | 10 min | 2 methods |
| Ground Beef Burgers | 160°F / 71°C | 3 min | 4 methods |
| Prime Rib | 145°F / 63°C | 20 min | 1 methods |
| Lamb Chops | 145°F / 63°C | 5 min | 5 methods |
| Sirloin Steak | 145°F / 63°C | 5 min | 3 methods |
| Filet Mignon | 145°F / 63°C | 5 min | 3 methods |
| New York Strip Steak | 145°F / 63°C | 5 min | 3 methods |
| T-Bone Steak | 145°F / 63°C | 5 min | 3 methods |
| Flank Steak | 145°F / 63°C | 10 min | 3 methods |
| Skirt Steak | 145°F / 63°C | 5 min | 2 methods |
| Flat Iron Steak | 145°F / 63°C | 5 min | 2 methods |
| Beef Meatballs | 160°F / 71°C | 3 min | 3 methods |
| Beef Brisket | 145°F / 63°C | 30 min | 3 methods |
| Pot Roast (Chuck Roast) | 145°F / 63°C | 15 min | 3 methods |
| Beef Tenderloin | 145°F / 63°C | 15 min | 2 methods |
| Beef Short Ribs | 145°F / 63°C | 10 min | 3 methods |
| Beef Back Ribs | 145°F / 63°C | 10 min | 2 methods |
| Beef Kabobs | 145°F / 63°C | 3 min | 3 methods |
| London Broil | 145°F / 63°C | 10 min | 2 methods |
| Tri-Tip | 145°F / 63°C | 10 min | 2 methods |
| Corned Beef | 145°F / 63°C | 15 min | 3 methods |
| Beef Stew Meat | 145°F / 63°C | N/A | 3 methods |
| Eye of Round Roast | 145°F / 63°C | 15 min | 1 methods |
| Top Round Roast | 145°F / 63°C | 15 min | 1 methods |
| Bottom Round Roast | 145°F / 63°C | 15 min | 2 methods |
| Beef Shanks | 145°F / 63°C | 10 min | 2 methods |
| Veal Chops | 145°F / 63°C | 5 min | 3 methods |
| Veal Cutlets | 145°F / 63°C | 3 min | 2 methods |
Prepared Dishes
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Lasagna | 165°F / 74°C | 15 min | 2 methods |
| Hot Dogs | 165°F / 74°C | N/A | 4 methods |
| Stuffed Peppers | 165°F / 74°C | 5 min | 1 methods |
| Enchiladas | 165°F / 74°C | 5 min | 1 methods |
| Chili (Stovetop) | 165°F / 74°C | 5 min | 1 methods |
| Chili (Slow Cooker) | 165°F / 74°C | 5 min | 1 methods |
| Beef Stew | 165°F / 74°C | 5 min | 2 methods |
| Chicken Pot Pie | 165°F / 74°C | 5 min | 1 methods |
| Shepherds Pie | 165°F / 74°C | 5 min | 1 methods |
| Taco Meat | 160°F / 71°C | 5 min | 1 methods |
| Sloppy Joes | 160°F / 71°C | 5 min | 1 methods |
| Chicken Casserole | 165°F / 74°C | 5 min | 1 methods |
| Tuna Casserole | 165°F / 74°C | 5 min | 1 methods |
| Baked Ziti | 165°F / 74°C | 5 min | 1 methods |
| Chicken Parmesan | 165°F / 74°C | 5 min | 1 methods |
| Meatball Subs | 160°F / 71°C | 5 min | 2 methods |
Frozen Foods
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Frozen Chicken Breast | 165°F / 74°C | 5 min | 3 methods |
| Corn Dogs | 165°F / 74°C | 1 min | 3 methods |
| Frozen Chicken Thighs | 165°F / 74°C | 3 min | 2 methods |
| Frozen Chicken Wings | 165°F / 74°C | 3 min | 2 methods |
| Frozen Chicken Tenders | 165°F / 74°C | 3 min | 2 methods |
| Frozen Chicken Nuggets | 165°F / 74°C | 3 min | 2 methods |
| Frozen Fish Fillets | 145°F / 63°C | 3 min | 2 methods |
| Frozen Shrimp | 145°F / 63°C | 3 min | 2 methods |
| Frozen Burgers | 160°F / 71°C | 3 min | 2 methods |
| Frozen Meatballs | 160°F / 71°C | 3 min | 2 methods |
| Frozen Fish Sticks | 145°F / 63°C | 3 min | 2 methods |
| Frozen Pot Pie | 165°F / 74°C | 3 min | 1 methods |
| Frozen Salmon (From Frozen) | 145°F / 63°C | 3 min | 2 methods |
Lamb
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Lamb Chops (Loin) | 145°F / 63°C | 5 min | 3 methods |
| Lamb Chops (Rib) | 145°F / 63°C | 5 min | 2 methods |
| Rack of Lamb | 145°F / 63°C | 10 min | 2 methods |
| Leg of Lamb (Bone-In) | 145°F / 63°C | 20 min | 1 methods |
| Boneless Leg of Lamb | 145°F / 63°C | 15 min | 2 methods |
| Lamb Shanks | 145°F / 63°C | 10 min | 3 methods |
| Ground Lamb | 160°F / 71°C | 3 min | 2 methods |
| Lamb Shoulder Roast | 145°F / 63°C | 20 min | 2 methods |
| Lamb Kabobs | 145°F / 63°C | 5 min | 2 methods |
| Lamb Burgers | 160°F / 71°C | 3 min | 2 methods |
Indian Foods
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Tandoori Chicken (Oven) | 165°F / 74°C | 5 min | 1 methods |
deep-fry
| Food | Safe Temp ? | Rest Time | Methods |
|---|---|---|---|
| Deep Fried Turkey | 165°F / 74°C | 30 min | 1 methods |
| Deep Fried Chicken | 165°F / 74°C | 5 min | 1 methods |
| Fried Catfish | 145°F / 63°C | 5 min | 2 methods |
| Fried Shrimp | 145°F / 63°C | 5 min | 1 methods |
| Deep Fried Corn Dogs | 165°F / 74°C | 5 min | 1 methods |
| Cast Iron Steak | 145°F / 63°C | 5 min | 2 methods |
| Fried Chicken (Pan/Deep) | 165°F / 74°C | 5 min | 2 methods |
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