Food Cooking Tips & Techniques Grilling How to Cook Meat Safely Using Recommended Internal Temperatures A temperature test takes less than a minute and can help you avoid foodborne illness. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Samantha Leffler Samantha Leffler Samantha is the senior food editor at RealSimple and previously launched the US Weekly food vertical, where she wrote about the intersection of food and pop culture. Real Simple's Editorial Guidelines Updated on June 25, 2024 Fact checked by Isaac Winter Fact checked by Isaac Winter Isaac Winter is a fact-checker and writer for Real Simple, ensuring the accuracy of content published by rigorously researching content before publication and periodically when content needs to be updated. Highlights: Helped establish a food pantry in West Garfield Park as an AmeriCorps employee at Above and Beyond Family Recovery Center. Interviewed Heartland Alliance employees for oral history project conducted by the Lake Forest College History Department. Editorial Head of Lake Forest College's literary magazine, Tusitala, for two years. Our Fact-Checking Process In This Article View All In This Article Overview Poultry Beef Pork Lamb Seafood Cooking Methods Safety Tips Meat cooking temperatures vary, and it can be difficult to know exactly how to cook meat to make sure that it's safe to eat. Taking the temperature of your meat is the only way to make sure it has been cooked enough to eliminate potentially harmful bacteria that could cause food poisoning. Using food thermometers while cooking could prevent many of the 48 million cases of foodborne illness each year. Here are the preferred cooking temperatures—considered safe by experts—for meats and seafood cooked to juicy perfection. Safe Minimum Internal Temperatures for Meat For accurate information on cooking temperatures for all types of food, review our Meat Temperature Safety Guide. Grace Canaan Safe Temperatures for Poultry Per the USDA, the safe cooking temperature for all poultry products is 165 F. For white meat, you can remove the poultry from the heat at 160 F. The temperature will continue to rise even after it is taken off of the heat, ideally to about 165 F. White Meat 160 F, 71 C Dark Meat 165 F, 75 C Ground Poultry 165 F, 75 C How to Handle Raw Chicken Safely—Plus Why You Should Never Wash Chicken Safe Temperatures for Beef The USDA states that 145 F with a 3-minute resting period is the safe minimum internal temperature for most cuts of beef. However, because the level of doneness on a steak or a hamburger, for example, is often a matter of personal preference, you will see that beef can be cooked to a lower temperature if desired. Rare 120 F, 40 C Medium-Rare 130 F, 55 C Medium 140 F, 60 C Medium-Well 150 F, 65 C Well-Done 155 F, 70 C Ground Beef 160 F, 71 C Safe Temperatures for Pork Like beef, the minimum internal temperature for pork is 145 F. The exception is ground pork, which the USDA says should be cooked to 160 F. Medium 145 F, 63 C Well-Done 160 F, 71 C Ground Pork 160 F, 71 C Safe Temperatures for Lamb Again, the minimum internal temperature for lamb (not including ground lamb) according to the USDA is 145 F. However, because the level of doneness is a matter of personal preference, lamb can be cooked to a lower temperature. We don't recommend cooking lamb below 125 F. Medium-Rare 125 F, 52 C Medium 130 F, 55 C Medium-Well 145 F, 63 C Well-Done 150 F, 65 C Ground Lamb 160 F, 71 C Safe Temperatures for Seafood When it comes to cooking seafood, much of it has to do with how the fish looks. You will know foods like shrimp, lobster, and scallops are done when the flesh is white and opaque, while oysters and the like are ready once the shells open. For fish with fins, aim for a minimum internal temperature of 145 F. Fish With Fins 145 F (63 C) or cook until flesh is opaque 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 *For maximum food safety, the U.S. Department of Agriculture recommends 165 F for all poultry; 160 F for ground beef, lamb, and pork; and 145 F, with a 3-minute resting period, for all other types of beef, lamb, and pork. How to Cook Meat Safely (and Deliciously) Cooking meat safely can help you ensure both flavor and food safety. It's important to start by selecting fresh, high-quality cuts of meat. It's equally important to store them properly in the refrigerator or in the freezer until you're ready to cook them. Take Meat Temperatures Properly The first step to taking the temperature of your meat is to grab an instant-read thermometer. These are widely available (and super affordable), plus they take the guesswork out of searing, grilling, or roasting meat. Next, insert it into the thickest part of the meat, avoiding bones, fat, and gristle. The United States Department of Agriculture (USDA) advises checking the temperature toward the end of cooking before you expect it to be done. Be sure to clean your food thermometer with hot soapy water before and after each use. Cooking Hot and Fast Cooking meat hot and fast means cooking it over high temperatures to quickly sear it, lock in the juices, and create a flavorful crust. Grilling, broiling, and pan-searing meat are ways to cook it hot and fast, charring the outside while maintaining tenderness and juiciness on the inside. Using a meat thermometer can help you ensure that the internal temperature is safe, regardless of what the meat looks like on the outside. Cooking Low and Slow Cooking meat low and slow means cooking it over lower temperatures for longer periods of time. This can be an ideal cooking method for tougher cuts of meat that need time to tenderize. For example, braising, slow-cooking, and smoking meat takes time, but it makes for deeply flavorful meat in meals like stews and roasts. Because consistent, low heat takes time. However, it's important to use a thermometer to keep an eye on the internal temperature of the meat. The Importance of Resting Letting the meat rest after cooking it is key—especially for marinated meats. Marinating meat can enhance its flavor and tenderness, bringing out its best. Allowing the meat to rest after cooking gives it time for the juices and marinade to redistribute (since when meat cooks, the juices are driven to the center). Allowing the juices to seep in gives you a more moist and flavorful final result. Food Safety Tips When Handling Meat Whenever you cook with raw meat (or poultry), it's important to be very careful because these uncooked foods can be contaminated with Salmonella, E. coli, and other foodborne pathogens. To minimize the risk of contaminating your food and potentially getting sick, follow these food safety tips. Wash your hands with soap and water for at least 20 seconds before (and after) handling raw chicken and meat. Don't wash your chicken! While some might have an urge to give their chicken a little rinse before cooking it, washing chicken is a big no-no. In fact, if you wash your chicken, your chances of getting sick are actually increased. Keep raw chicken and meat (and its juices) away from ready-to-eat foods. This includes salads as well as food that is already cooked. Use a separate cutting board and knife when slicing raw chicken and meat, and don't place other food on any surface that was previously in contact with raw foods. This will help avoid cross-contamination. 19 Steak Dinner Ideas That’ll Satisfy Any Craving For Red Meat Was this page helpful? Thanks for your feedback! Tell us why! Other Submit Sources Real Simple is committed to using high-quality, reputable sources, including peer-reviewed studies, to support the facts in our articles. Read our editorial guidelines to learn more about how we fact check our content for accuracy. "Burden of Foodborne Illness: Overview." Centers for Disease and Control. Van, D. "Cooking Meat? Check the New Recommended Temperatures." U.S. Department of Agriculture. May 2011.