Safe Minimum Cooking Temperatures Charts
| Food | Type | Internal Temperature |
| Beef, Veal, Lamb | Steaks, roasts, chops Rest time: 3 minutes | 145 °F (62.8 °C) |
| Ground meat and meat mixtures | 160 °F (71.1 °C) | |
| Poultry, Chicken, Turkey | All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 °F (73.9 °C) |
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.
Poultry
White Meat
160° Fahrenheit
70° Celsius
Dark Meat
165° Fahrenheit
75° Celsius
Ground Poultry
165° Fahrenheit
75° Celsius
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Beef
Rare
115° Fahrenheit
40° Celsius
Medium-Rare
130° Fahrenheit
55° Celsius
Medium
140° Fahrenheit
60° Celsius
Medium-Well
150° Fahrenheit
65° Celsius
Well-Done
155 °Fahrenheit
70° Celsius
Ground Beef
160° Fahrenheit
70° Celsius
Pork
Medium
145° Fahrenheit
65° Celsius
Well-Done
160° Fahrenheit
70° Celsius
Ground Pork
160° Fahrenheit
70° Celsius
Lamb
Medium-Rare
130° Fahrenheit
55° Celsius
Medium
140° Fahrenheit
60° Celsius
Medium-Well
150° Fahrenheit
65° Celsius
Well-Done
155° Fahrenheit
70° Celsius
Ground Lamb
160° Fahrenheit
70° Celsius
Seafood
Fish With Fins
145° Fahrenheit (65° Celsius) 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
Sources:
https://www.certifiedangusbeef.com/kitchen/doneness.php
https://www.realsimple.com/food-recipes/cooking-tips-techniques/grilling/meat-cooking-temperatures