USDA Safe Minimum Temperatures
| Food | °F | °C | Notes |
|---|
| Poultry (chicken, turkey) | 165 | 74 | Whole bird and ground — no pink, juices run clear |
| Ground meats (beef, pork, lamb) | 160 | 71 | Must reach temp throughout — not just surface |
| Beef, pork, lamb (steaks, roasts) | 145 | 63 | + 3 min rest — carryover cooking adds ~5°F |
| Fish | 145 | 63 | Flesh opaque, flakes easily with fork |
| Eggs | 160 | 71 | Cook until yolk and white are firm |
| Leftovers / Casseroles | 165 | 74 | Reheat thoroughly — steaming hot throughout |
Beef Doneness Levels
| Doneness | °F | Description |
|---|
| Rare | 120-125 | Cool red center, very soft |
| Medium Rare | 130-135 | Warm red center — most recommended for steaks |
| Medium | 140-145 | Warm pink center, firmer |
| Medium Well | 150-155 | Slightly pink center |
| Well Done | 160+ | No pink, firm — not recommended for quality cuts |
Thermometer Tips
| Tip | Details |
|---|
| Insert in thickest part | Avoid bone and fat — they read differently |
| Check multiple spots | Especially for large cuts — temperature varies |
| Clean between uses | Prevent cross-contamination between raw and cooked |
| Carryover cooking | Remove meat 5°F below target — it rises during rest |
Danger Zone
| Range | Rule |
|---|
| 40°F - 140°F (4°C - 60°C) | Bacteria grow fastest — limit food to 2 hours max in this zone (1 hour if above 90°F) |
Pro Tip: Invest in an instant-read digital thermometer — it's the single biggest upgrade you can make to your cooking. Guessing doneness is for gamblers. $15 eliminates overcooked chicken and ruined steaks forever.