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Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.
Knowing the proper internal temperatures for chicken, beef, and pork is important when you’re a home cook. Eating meat that’s not cooked properly can lead to serious illness caused by harmful bacteria in your food. In this post you will learn about safe temperatures for food and other food safety tips so you can keep your family safe and healthy!
Learn how to cook and reheat meat, poultry, fish, and leftovers to the correct temperature and how to store food and keep it out of the "danger zone."
Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
The safe temperature to cook meat depends on the type and cut of meat. For example, all poultry should be at least 165°F (75°C), while red meat, game, and other meats vary depending on...
This meat temperature chart includes the USDA's recommended meat cooking temperatures for every cut, including the right chicken, steak, and pork temperature, plus how to cook seafood.
Always cook meat and eggs to a safe internal temperature to ensure they are safe to eat. Animated video showing the safe internal temperature of meats and egg dishes.
**Poultry is safe to eat at 165° (73.9°C), but we prefer the taste and texture when the legs and thighs are cooked to 170-175° (76.7-79.4°C). Taste of Home. Several meat temperatures are lower than we used to recommend, thanks to research into “carryover cooking.”
The temperatures our test kitchen recommends for different types of meat. We include the internal temperature for chicken, turkey, beef, pork, and lamb plus why resting meat after cooking is essential.