Use this chart and a meat thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature. To get the correct temperature, put the meat thermometer into the center of the meat.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
All Ground Meat – 165° F
Pork – 150° F
Seafood – 150° F
All Chicken – 170° F
All chicken, whether on the bone or not. When checking the temperature of chicken on the bone, make sure you put the thermometer in center of thickest part of breast or thigh, do not touch bone.
Beef – 145° F
145° F is the temperature at which the ‘government’ says that beef is safe to eat. That being said, here’s a list of temperatures and levels of doneness based on personal preference. Beef has a resting period of three minutes, which basically means take it off a little early since it will cook a little longer after being removed from heat. Test after that three minutes.
Rare – 125° F
Medium Rare – 135° F
Medium – 145° F
Medium Well – 150° F
Well Done – 155° F
