Cook at the right temperature to ensure your food is perfect every time.

Cooking your meat to the proper temperature and doneness is critical to ensuring a delicious meat that’s safe to eat. Here is a guide on cooking times that you can use when baking, broiling, grilling or smoking.

  • Use a meat thermometer to accurately gauge temperature. Digital thermometers are great because they give you readings very quickly.
  • Place the tip of the thermometer through the side and into the thickest part of a steak or roast.
  • For poultry, place the thermometer into the thigh or breast. In either case, make certain the thermometer is not touching bone.
  • Proper cooking temperatures as suggested by the USDA food education site:
Steaks and chops
Beef, veal, lamb, ostrich and bison
  • Medium-rare – 145°F safe internal temperature, with a 3-minute rest time*.
  • Medium – 160°F
  • Well-done – 170°F
Pork and venison
  • Medium-rare – 145°F safe internal temperature, with a 3-minute rest time*.
  • Medium – 160°F
  • Well-done – 170°F
Burgers and ground meat
Beef, veal, lamb, pork, ostrich, bison and venison 160°F internal temperature*.
Chicken and turkey 165°F internal temperature*.
Sausages and hot dogs
Precooked sausages and hot dogs 140°F internal temperature*.
Uncooked sausages (beef, pork) 160°F internal temperature*.
Uncooked sausages (chicken, turkey) 165°F internal temperature*.
Poultry
Whole chicken or turkey 165°F internal temperature*.
Thighs, wings and drumsticks 165°F internal temperature*.
Breasts 165°F internal temperature*.
Fish and seafood
Fish 145°F internal temperature*. Make sure fish is opaque and flakes easily with a fork
Scallops 145°F internal temperature*. Scallops should turn milky white or opaque and firm
Shrimp and lobster 165°F internal temperature*. Shell should turn red and flesh should become pearly opaque

*as suggested by the USDA

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