Internal Temperature Reference Chart for Meats & Poultry
Cook raw meat and poultry to safe internal temperatures.
Always use a clean food thermometer to check the internal temperature of these foods. Make sure it goes straight into meats, but doesn't come out the other side and touch the pan.
Cook meats and poultry to the following temperatures:
|
MEAT
|
FAHRENHEIT
|
CELSIUS
|
|
BEEF:
|
|
|
|
Rare
|
120°F to 125°F
|
45°C to 50°C
|
|
Medium-Rare
|
130°F to 135°F
|
55°C to 60°C
|
|
Medium
|
140°F to 145°F
|
60°C to 65°C
|
|
Medium-Well
|
150°F to 155°F
|
65°C to 70°C
|
|
Well Done
|
160°F and above
|
70°C and above
|
|
LAMB:
|
|
|
|
Rare
|
135°F
|
60°C
|
|
Medium-rare
|
140°F to 150°F
|
60°C to 65°C
|
|
Medium
|
160°F
|
70°C
|
|
Well done
|
165°F and above
|
75°C and above
|
|
POULTRY:
|
|
|
|
Chicken
|
165°F to 175°F
|
75°C to 80°C
|
|
Turkey
|
165°F to 175°F
|
75°C to 80°C
|
|
PORK:
|
|
|
|
Fresh Pork
|
145°F
|
63°C
|
|
Ham (Fully-Cooked)
|
140°F
|
60°C
|
|
Ham (Uncooked)
|
145°F
|
63°C
|
Cooking Charts & Helps Index
