Cooking Temperature Chart

Use the chart below to identify the proper cooking temperature for each type of meat you are preparing.

 

We highly recommend the use of a food thermometer when cooking meat to improve food safety as well as meal quality.

 

Food Temperatures When Cooking at Home

Food Internal Temperature
Ham Fully Cooked – 140 °F
Fresh or Cook Before Eating – 160 °F
Reheated – 165 °F
Pork: Chops, Roasts, and Steaks 160 °F
Beef, Veal and Lamb: Chops, Roasts, and Steaks Medium Rare – 145 °F
Medium – 160 °F
Well Done – 170 °F
Ground Beef, Veal, Lamb, Pork; or liver and tongue 160 °F
Roll, Tenderized or Scored cuts of Beef, Veal and
Lamb
160 °F
Egg Dishes 160 °F
Casseroles/Combination Dishes/Leftovers
(including Gravy)
165 °F
Ground Poultry (Turkey and Chicken) 165 °F
Chicken, Turkey, Duck, or Goose 165 °F
Stuffing
(Cooked alone or in a bird)
165 °F

 

Source: Excerpt U.S. Department of Agriculture, Food Safety and Inspection Service, February 2, 2007