Meat Temperature Calculator
Safe internal temperature, rest time, and coverage for nine meat types.
What it does
Safe cooking temperatures kill the bacteria heat can reach: 165 F for poultry, 160 F for ground meats, 145 F with a 3 minute rest for whole cuts of beef, pork, and lamb. The thermometer, not color, decides.
The tool above takes the meat type. It returns the safe internal temperature with rest guidance and exactly what it covers beside them.
The default of poultry reads 165 F (74 C) for whole birds, breasts, legs, ground poultry, and stuffing alike. Beef steaks read 145 F (63 C) with a 3 minute rest while ground beef needs the full 160 F.
The chart follows the federal safe temperature tables with the national food safety portal matching each line. Both measure before removing food from heat and rest whole cuts three minutes.
How to use
- Pick the meat matching what cooks.
- Read the safe internal temperature first.
- Respect the rest line for whole cuts.
- Probe the thickest part away from bone.
- Recheck leftovers to 165 F when reheating.
Formula
- 145 + 3
- Whole cuts of beef, pork, lamb, fish, fresh ham.
- 160
- Ground meats and egg dishes, no rest rule.
- 165
- All poultry, leftovers, casseroles.
Reheat rules differ: USDA-inspected precooked ham reheats to 140 F, all other ham to 165 F. Preferences may run hotter, never cooler than these minima.
Worked example
Example: whole chicken
Default: poultry.
- Category: whole bird with legs and stuffing.
- Minimum: 165 F (74 C) everywhere.
- Probe: thickest thigh away from bone.
- Rest: no USDA rest rule for poultry.
- Tool shows 165 F (74 C), no rest needed, full coverage line.
Reference table
| Product | Temperature | Rest |
|---|---|---|
| Poultry, all cuts | 165 F (74 C) | None |
| Ground meats | 160 F (71 C) | None |
| Beef, pork steaks and roasts | 145 F (63 C) | 3 min |
| Fish fillets | 145 F (63 C) | None |
| Egg dishes | 160 F (71 C) | None |
| Leftovers | 165 F (74 C) | None |
Limits
- Minima only; quality preferences run hotter.
- Thermometer placement decides: bone lies.
- Two hour chill rule governs before and after.
- Smokers and slow cookers need validated routines.
Common mistakes
- Judging doneness by color, pink lies both ways.
- Skipping the 3 minute rest on whole cuts.
- Probing bone instead of meat.
- Washing raw poultry around the kitchen.
- Leaving food out past two hours (one in heat).
Try it yourself
Quick checks. Answers sit tucked under each question.
Ground beef?
160 F (71 C) throughout, no rest rule.
Pork chops?
145 F (63 C) with a 3 minute rest.
Reheating leftovers?
165 F (74 C) steaming throughout.
Questions
What temp is chicken done?
165 F (74 C) in the thickest part, every cut including ground.
Is pink pork safe?
Only at 145 F plus 3 min rest with a thermometer reading, never by color alone.
Why rest meat?
Heat evens out and finishes the job inside while juices settle.
Where do I probe?
Thickest part away from bone, fat, and gristle.
Ground meat hotter than steak?
Yes. Grinding spreads surface bacteria inside, so 160 F throughout.
Leftovers safe temp?
165 F reheated steaming, then chilled within two hours again.
Sources
- USDA FSIS: Safe minimum internal temperature chart
- FoodSafety.gov: Safe minimum internal temperatures