Cooking Meat? Check the New Recommended Temperatures

On May 24, the USDA changed the recommended cooking temperatures for meats in a significant way. Here’s what you need to know:

Rest time refers to the period of time a product spends at its final temperature after being taken off a grill, an oven, or another heat source. Meat remains at a constant temperature or continues to rise for three minutes after being removed from the heat source, killing any harmful bacteria.

Put the food thermometer in the food’s thickest part. It should not touch bone, fat, or gristle. When cooking is nearly finished, but before you anticipate it to be finished, begin monitoring the temperature. Before and after each use, be sure to wash your food thermometer with hot, soapy water.

See Thermometer Placement and Temperatures for information on where to place a food thermometer in various cuts of meat. See the Safe Minimum Cooking Temperatures chart for more details on cooking temperatures for all types of food.

Feel free to get in touch with us at the Hotline (1-888-674-6854 toll-free) or online at Ask USDA if you have any queries about cooking meat.


Safe Minimum Internal Temperature Chart for Cooking

Food Type Internal Temperature (°F)
Beef, bison, veal, goat, and lamb Steaks, roasts, chops 145Rest time: 3 minutes
Ground meat and sausage 160
Casseroles Meat and meatless 165
Chicken, turkey, and other poultry All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry 165
Eggs Raw eggs Cook until yolk and white are firm
Egg dishes (such as frittata, quiche) 160
Casseroles (containing meat and poultry) 165
Ham Raw ham 145Rest time: 3 minutes
Precooked ham (to reheat) 165Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F
Leftovers Any type 165
Pork Steaks, roasts, chops 145Rest time: 3 minutes
Ground meat and sausage 160
Rabbit and venison Wild or farm-raised 160
Seafood Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. 145 or cook until flesh is no longer translucent and separates easily with a fork
Shrimp, lobster, crab, and scallops Cook until flesh is pearly or white, and opaque
Clams, oysters, mussels Cook until shells open during cooking

Cooking 101: Proper cooking Temperatures to Ensure Safe Food – White Apron Catering, Lake Worth, Fl


Is it safe to eat beef at 130 degrees?

A medium-rare steak should be cooked between 130 and 135 °F. However, according to the U. S. USDA recommends cooking beef, lamb, and pork to a minimum internal temperature of 145°F (or higher if preferred).

Can you eat beef at 120 degrees?

A rare steak has an internal temperature between 120 and 120°F. Although a rare steak doesn’t need to be cooked for very long, the middle is still a little warm. When the steak reaches 115°F for a rare internal temperature, remove it.

What is the lowest safe temperature for beef?

Product Minimum Internal Temperature Chart for Safe Conditions Ground Meats160 °F (71 °C) and allow to rest for at least 3 minutes 1 °C)Ground Poultry165 °F.

Can you eat steak at 135?

130–135°F for medium rare and 135–145°F for medium steak. If you enjoy juicy, tender steak, you probably enjoy medium-rare steak.

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