Why internal temperature matters
Color and cooking time are unreliable signs of doneness. A burger can turn brown inside before it's safe, and a properly cooked pork chop can still be a little pink. The only dependable check is a food thermometer in the thickest part of the food. This calculator looks up the safe minimum internal temperatures published by the USDA Food Safety and Inspection Service, along with the rest time where one applies.
The formula
°C = (°F − 32) × 5 ÷ 9, rounded to the nearest degree
Example: a beef roast at the USDA minimum
| Item | Result |
|---|---|
| Cook to at least | 145 °F |
| In Celsius: (145 − 32) × 5 ÷ 9 | 63 °C |
| Rest time | 3 minutes |
| Meets USDA minimum | Yes |
USDA safe minimum internal temperatures
| Food | °F | °C | Rest |
|---|---|---|---|
| Beef, pork, veal and lamb steaks, chops and roasts | 145 | 63 | 3 min |
| Ground beef, pork, veal and lamb | 160 | 71 | — |
| All poultry, including ground chicken and turkey | 165 | 74 | — |
| Fish and shellfish | 145 | 63 | — |
| Ham, fresh or smoked (uncooked) | 145 | 63 | 3 min |
| Ham, fully cooked, to reheat | 140 | 60 | — |
| Egg dishes | 160 | 71 | — |
| Leftovers and casseroles | 165 | 74 | — |
Steak and roast doneness
| Doneness | Final temperature | Looks like |
|---|---|---|
| Rare | 120–125 °F | Cool to warm red center |
| Medium-rare | 130–135 °F | Warm red-pink center |
| Medium | 140–145 °F | Pink center |
| Medium-well | 150–155 °F | Slight pink |
| Well done | 160 °F and up | No pink |
These are common cook's targets for whole cuts of beef and lamb, not USDA figures. Only 145 °F and above meet the USDA guideline.
Thermometer tips
- Pull it a little early. Large roasts keep rising 5 to 10 °F as they rest (carryover cooking), steaks a few degrees. Take them off just before your target.
- Check more than one spot. Especially on poultry and irregular roasts.
- Test your thermometer. In a glass of ice water it should read 32 °F (0 °C).
- Clean the probe between readings when going from raw to cooked food.
Frequently asked questions
What temperature should chicken be cooked to?
165 °F (74 °C) for all poultry, whether it's whole, breasts, thighs, wings or ground. Check the thickest part without touching bone.
What temperature is pork done?
The USDA's safe minimum for pork chops, tenderloin and roasts is 145 °F (63 °C) followed by a 3 minute rest. Pork cooked this way may still look slightly pink inside, which is fine. Ground pork needs 160 °F (71 °C).
Why does ground beef need a higher temperature than steak?
Bacteria live mostly on the surface of whole cuts, so searing the outside of a steak deals with them. Grinding spreads surface bacteria throughout the meat, so the whole patty has to reach 160 °F (71 °C).
What is the rest time for and does it count?
After you take meat off the heat, its temperature stays steady or keeps climbing for a few minutes, which continues to kill harmful bacteria. The USDA's 145 °F guidance for whole cuts of beef, pork, veal and lamb includes a 3 minute rest for that reason. Resting also lets juices settle, so less ends up on the cutting board.
Is medium-rare steak safe?
Medium-rare (about 130 to 135 °F) is below the USDA's 145 °F minimum, so it isn't the official recommendation. Many people eat whole-muscle steaks this way because contamination is mainly on the surface, but people who are pregnant, elderly, very young or immunocompromised should stick to the USDA temperatures.
Where do I put the meat thermometer?
In the thickest part of the food, away from bone, fat and gristle, which can give false readings. For thin items like burgers or chicken breasts, insert the probe sideways into the center.
Rates and figures last checked October 2026.
This calculator gives estimates for planning. Check current rates and product labels before you buy, list or file.